Description
A comforting and creamy chicken and corn pasta dish that combines tender cooked chicken, sweet corn, and a rich Parmesan cream sauce. Ready in 30 minutes, this easy skillet recipe is perfect for a satisfying weeknight meal that your family will love.
Ingredients
Scale
Protein and Vegetables
- Cooked chicken (shredded or diced) – 2 cups
- Corn (fresh, frozen, or canned) – 1 cup
- 1 onion (diced)
- 2 cloves garlic (minced)
Liquids and Dairy
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese (grated)
Others
- 1 tablespoon olive oil or butter
- Salt and pepper (to taste)
- Fresh herbs (optional, such as parsley or thyme)
- Pasta (your choice of shape) – 8 ounces
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta well and set it aside.
- Prepare the sauce base: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and sauté until soft and translucent, approximately 4 minutes, stirring occasionally to avoid browning.
- Add garlic and corn: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the corn, ensuring if frozen it is fully thawed to heat evenly.
- Make it creamy: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly to coat the back of a spoon.
- Combine with chicken and pasta: Add the shredded or diced cooked chicken to the skillet. Then toss in the cooked pasta, stirring to coat all ingredients evenly with the creamy sauce.
- Finish with Parmesan: Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Season the dish with salt and pepper to taste, adjusting for personal preference.
- Serve: Garnish with freshly chopped herbs such as parsley or thyme if desired, and serve the creamy chicken and corn pasta immediately while warm.
Notes
- Use any pasta shape you prefer; penne, fusilli, or farfalle work well.
- If using frozen corn, thaw completely for best texture and even cooking.
- Leftover cooked chicken or rotisserie chicken makes this recipe faster and easier.
- To reduce calories, substitute half-and-half for heavy cream.
- Fresh herbs add a bright flavor but are optional.
