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Chicken and corn pasta topped with parmesan cheese and basil leaves in a skillet.
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Creamy Chicken and Corn Pasta

Creamy pesto chicken and corn pasta is rich, delicious, and only takes 30 minutes to make! Pesto gives the pasta tons of fresh basil flavor and a little cream added to it creates the most luxurious sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chicken + Poultry, Dinners, Pasta
Cuisine: American, Italian
Keyword: chicken and corn pasta, creamy chicken and corn pasta
Servings: 5 servings
Author: Danae Halliday

Equipment

Ingredients

  • 10 ounces uncooked pasta casarecce, cavatappi, rotini, or penne
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cut into 1 inch chunks
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1/2 cup diced shallots
  • 2 cups corn kernels fresh or frozen (defrosted)
  • 1/3 cup pesto
  • 1/3 cup shredded parmesan cheese, plus extra for garnish
  • 1/4 cup heavy cream or half and half
  • basil leaves for garnish (optional)

Instructions

  • Add the pasta into a pot of boiling salted water and cook until al dente. Drain and set aside.
  • Coat the chicken with the dried spices, salt and pepper.
  • Add a tablespoon of olive oil to a large skillet and heat it over medium-high heat. Swirl the skillet so that the bottom is coated in the oil. Dump the chicken into the skillet and spread it into a single layer.
  • Let the chicken cook for 2-3 minutes without moving it. This will allow it to get a golden brown crust. Flip the chicken over and continue to cook until it's cooked through. Remove the chicken from the skillet onto a plate.
  • Turn the heat down to medium and add the shallots and corn into the skillet. Sauté for 2-3 minutes or until tender. Add the chicken back into the skillet along with the pasta and pesto. Stir everything together until it's coated in the pesto.
  • Pour in the heavy cream and parmesan cheese. Stir until the cheese is melted and everything is warmed through. Taste for seasoning and add a pinch of salt or a splash of cream if needed.
  • Garnish with extra parmesan cheese and basil leaves if desired. Serve immediately.

Nutrition

Calories: 507kcal | Carbohydrates: 58g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 637mg | Potassium: 655mg | Fiber: 5g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg