Description
Enjoy a delightful Chicken and Corn Pasta that combines tender chicken, sweet corn, and a flavorful pesto cream sauce for a quick and satisfying meal.
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
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken chunks, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Cook until chicken is browned and cooked through, about 6-8 minutes.
- Add diced shallots to the skillet and sauté until soft.
- Stir in the corn kernels and cook for another 2-3 minutes.
- Add pesto, heavy cream, and shredded parmesan cheese. Mix thoroughly and let simmer for 2 minutes.
- Combine the cooked pasta with the chicken and corn mixture. Toss to coat evenly.
- Serve garnished with extra parmesan and basil leaves if desired.
Notes
Feel free to substitute the chicken with shrimp or keep it vegetarian by adding more veggies. Customize with your favorite pasta type.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Protein: 30g
Keywords: Chicken and Corn Pasta, easy pasta recipe, chicken recipe, weeknight dinner