Creamy Chicken and Corn Pasta Recipe.

There are certain meals that feel like a hug on a plate, and for me, Creamy Chicken and Corn Pasta is one of them. This recipe started as a quick weeknight dinner when I had a few simple ingredients in the fridge: some leftover chicken, a can of sweet corn, and pasta. Over time, I’ve refined it into a dish that balances comfort and freshness, with a sauce that’s creamy without being heavy. It’s the kind of meal that works for a busy weeknight but also feels a little special when you want something homey yet satisfying. If you’re looking for a reliable, flavorful pasta recipe that brings a touch of comfort to your dinner table, this one fits the bill.

Ingredients

For the Pasta:

300g (10 oz) pasta of your choice (penne, fusilli, or farfalle work well)
2 tablespoons olive oil
2 medium chicken breasts, diced into bite-sized pieces
Salt and freshly ground black pepper, to taste

For the Creamy Sauce:

1 small onion, finely chopped
2 cloves garlic, minced
1 cup sweet corn kernels (fresh, frozen, or canned)
1 cup heavy cream or full-fat coconut milk for a lighter option
½ cup grated Parmesan cheese
¼ teaspoon nutmeg (optional)
1 teaspoon dried Italian herbs or a mix of thyme and oregano
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley or chives, for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water to adjust the sauce later if needed.
Prepare the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
Cook the Vegetables: In the same skillet, add a little more oil if needed and sauté the onions until soft, about 3 minutes. Add the garlic and corn, cooking for another 2–3 minutes until fragrant and lightly golden.
Make the Creamy Sauce: Reduce heat to low and pour in the cream. Stir in Parmesan cheese, nutmeg, and dried herbs. Let the sauce simmer gently for 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
Combine Pasta and Chicken: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until pasta is fully coated in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Finish and Serve: Sprinkle with fresh parsley or chives. Serve immediately while warm, enjoying the comforting mix of textures and flavors.

Flavor & Texture Notes

This pasta has a balanced texture and flavor profile. The chicken is tender and savory, while the corn kernels add little bursts of sweetness and a subtle crunch. The sauce is creamy and smooth, with just enough richness to coat each piece of pasta without feeling heavy. A hint of nutmeg deepens the flavor, and the fresh herbs at the end lift the dish, giving it a bright, fresh finish. Every bite offers a satisfying combination of softness, creaminess, and subtle crunch.

Tips & Variations

Chicken Alternatives: Swap chicken for turkey, cooked shrimp, or even crispy tofu for a vegetarian-friendly version.
Cream Options: Use half-and-half, light cream, or coconut milk to adjust richness and dietary preferences.
Veggie Boost: Add spinach, bell peppers, or peas to incorporate extra vegetables.
Cheese Variations: Try Asiago, Pecorino Romano, or Gruyère for a slightly different flavor.
Spice It Up: A pinch of chili flakes or smoked paprika adds a gentle warmth.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.
Freezing: The pasta can be frozen, though cream-based sauces can separate slightly. Freeze without garnish and stir in fresh herbs after reheating.
Make-Ahead: Cook the chicken and sauce ahead of time, then toss with freshly cooked pasta right before serving to keep it creamy and fresh.

Serving Suggestions

Serve with a simple green salad and a light vinaigrette to balance the richness of the pasta.
Garlic bread or a warm baguette complements the creamy sauce nicely.
A glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio, pairs well for a cozy dinner.
Garnish with extra Parmesan and a sprinkle of freshly cracked black pepper for presentation and flavor.

FAQ

Q: Can I make this gluten-free?
A: Yes, use gluten-free pasta or even spiralized vegetables like zucchini noodles for a lighter, grain-free option.

Q: Can I use leftover chicken?
A: Absolutely. Shredded or diced leftover roasted chicken works perfectly and can save cooking time.

Q: How can I make this dish lighter?
A: Swap heavy cream for half-and-half, coconut milk, or Greek yogurt (added off-heat to prevent curdling). You can also use whole-grain pasta.

Q: Can I add more vegetables?
A: Yes! Spinach, peas, bell peppers, or mushrooms all pair well. Add them during the sauce stage to cook gently.

Q: What’s the best way to reheat leftovers?
A: Reheat slowly on the stove over low heat, stirring often. Add a splash of milk or cream to bring back creaminess if the sauce thickens too much.

Creamy Chicken and Corn Pasta is one of those recipes that feels effortless yet satisfying. Whether you’re cooking for a busy weeknight, feeding family and friends, or just craving something comforting, this dish is adaptable, flavorful, and genuinely simple to make. With a few pantry staples, a little time, and some care in cooking, you can enjoy a plate of pasta that’s creamy, balanced, and deeply satisfying.