creamy chicken corn pasta

Oh, you guys, I am so excited to share this recipe with you today! It’s one of those dishes that just hugs you from the inside out, you know? The kind that makes your whole kitchen smell like pure comfort and makes everyone in the house stop what they’re doing to see what’s cooking. I’m talking about my absolute favorite, go-to, “I-need-something-delicious-and-easy-right-now” dish: Creamy Chicken Corn pasta. Seriously, if you’ve ever found yourself staring blankly into the fridge at 5 PM wondering what on earth to make for dinner, this is your new best friend. It’s like a warm hug in a bowl, and it tastes so incredibly rich and satisfying, you’d never guess it comes together so quickly. Forget those fancy restaurant pastas; this homemade version is where the real magic happens, and it’s surprisingly simple.

What is Creamy Chicken Pasta?

So, what exactly *is* this magical creation? Think of it as the ultimate comfort food, elevated. It’s a pasta dish, yes, but it’s so much more than just noodles with sauce. We’re talking tender pieces of chicken, sweet pops of corn, all swimming in a luscious, velvety sauce that coats every single strand of pasta. The name itself, Creamy Chicken corn pasta, just sounds like happiness, doesn’t it? It’s essentially a one-pot wonder (well, mostly!) that combines hearty proteins, sweet veggies, and a decadent sauce into a symphony of flavors and textures. It’s not a heavy, gloopy dish, though; it’s got a beautiful balance that makes it feel both indulgent and completely satisfying. It’s the kind of meal that makes you want to gather everyone around the table.

How do I make creamy chicken pasta?

Quick Overview

Making this creamy chicken corn pasta is a breeze, and honestly, the most complicated part is just chopping the chicken and onions! You’ll sauté your chicken and aromatics, then build a quick, creamy sauce right in the same pan, add your corn and cooked pasta, and a few minutes later, you have a restaurant-worthy meal ready to go. The beauty of this recipe is its speed and simplicity – no complicated roux or lengthy simmering required. It’s all about building layers of flavor quickly and efficiently. Trust me, you’ll be amazed at how quickly this comes together and how incredible it tastes.

Ingredients

For Pasta & Chicken Base:
* 1 pound boneless, skinless Chicken Breasts or thighs, cut into bite-sized pieces
* 1 tablespoon olive oil
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 pound pasta of your choice (penne, rotini, or fettuccine work beautifully)
* 4 cups chicken broth
* Salt and freshly ground black pepper, to taste

For the Creamy Sauce:
* 1 cup heavy cream (or half-and-half for a slightly lighter sauce)
* 1/2 cup grated Parmesan cheese
* 1 cup frozen or fresh corn kernels (if using fresh, about 2 ears)
* 1/4 cup chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Cook the Pasta & Prep the Chicken

Get a large pot of salted water boiling for your pasta. Cook your pasta according to package directions until it’s just al dente – we don’t want mushy noodles! While the pasta cooks, pat your chicken pieces dry with paper towels. Season them generously with salt and pepper. This simple step helps create a better sear and more flavorful chicken.

Step 2: Sauté the Chicken & Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer (you might need to do this in batches to avoid crowding the pan, which steams the chicken instead of searing it). Sear the chicken until it’s golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate. Don’t worry about cleaning the skillet; those browned bits are pure flavor!

Step 3: Sauté the Onions and Garlic

Reduce the heat to medium. Add the chopped onion to the same skillet (add a tiny bit more oil if needed). Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step builds our flavor base for the sauce.

Step 4: Deglaze and Add Broth

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. This is where a lot of the delicious flavor is hiding! Let the broth come to a simmer and cook for about 5 minutes to reduce slightly. This concentrates the chicken flavor.

Step 5: Add Cream and Corn

Pour in the heavy cream and stir to combine. Add the corn kernels to the skillet. Let the sauce gently simmer for another 2-3 minutes, just until it thickens slightly and the corn is heated through. You’ll notice it’s starting to get that lovely, creamy consistency.

Step 6: Combine Everything

Add the cooked chicken back into the skillet with the sauce. Drain your cooked pasta and add it to the skillet as well. Stir everything together gently, making sure the pasta and chicken are fully coated in the creamy sauce. Stir in the grated Parmesan cheese until it melts and the sauce becomes even more luscious. Taste and adjust seasoning with salt and pepper if needed. The Parmesan adds a nice saltiness, so you might not need much extra.

Step 7: Simmer and Thicken

Let the pasta and chicken simmer in the sauce for about 2-3 minutes, stirring occasionally, allowing the pasta to absorb some of that delicious sauce and the flavors to meld. If the sauce seems too thick, you can add a splash more chicken broth or cream. If it’s too thin, let it simmer a little longer, uncovered, until it reaches your desired consistency. You want it to coat the pasta nicely, not be watery.

Step 8: Rest and Garnish

Remove the skillet from the heat. Let it rest for a minute or two before serving. This allows the sauce to set up perfectly. Stir in the fresh parsley, if using. The vibrant green adds a lovely pop of color and freshness.

Step 9: Serve

Serve your creamy chicken corn pasta immediately! Ladle it into bowls and enjoy the incredible aroma and flavor. It’s perfect as is, or you can add a little extra sprinkle of Parmesan and a crack of black pepper on top.

What to Serve It With

This creamy chicken corn pasta is practically a meal in itself, but if you’re looking to round out your meal or just add a little something extra, there are so many wonderful options! For breakfast? Okay, hear me out – a tiny portion of this makes a surprisingly decadent (and surprisingly filling!) brunch item, especially if you top it with a perfectly poached egg. The richness is just divine. For a more traditional brunch setting, I love serving this alongside a fresh, vibrant green salad with a light vinaigrette to cut through the creaminess, or some crusty garlic bread for dipping into any leftover sauce. As a dessert? Well, this isn’t a dessert, but it’s so satisfying it *feels* like a treat! And for those cozy snack moments, a small bowl of this, maybe with some extra crispy bacon crumbled on top, is pure bliss. My family loves having this on a chilly evening with a side of steamed broccoli or green beans. It’s just pure comfort food, and it pairs beautifully with simple, fresh sides that don’t compete with its rich flavor.

Top Tips for Perfecting Your Creamy Chicken Corn Pasta

I’ve made this creamy chicken corn pasta more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. For the chicken, always, always, *always* pat it dry before searing. This is crucial for getting that beautiful golden-brown crust and locking in the juices. Don’t overcrowd the pan when you’re searing the chicken; it’s better to cook it in batches. Trust me, I’ve learned this the hard way! When it comes to the onions and garlic, cook them low and slow enough to get them nice and soft without browning too much. The garlic should just be fragrant, not burnt, or it can turn bitter. For the pasta, cooking it just shy of al dente is key. It will finish cooking in the sauce, and you don’t want it to turn into mush. I’ve found that rotini or penne hold the sauce really well because of their nooks and crannies. If your sauce seems a little too thick after adding everything, don’t panic! A splash of extra chicken broth or even a little milk can loosen it right up. Conversely, if it’s too thin, just let it simmer uncovered for a few more minutes, stirring occasionally, until it reaches that perfect, velvety consistency. And don’t be afraid to taste and adjust the seasoning at the end; everyone’s palate is a little different, and a little extra salt or pepper can really elevate the dish. I’ve experimented with using half-and-half instead of heavy cream, and it’s still delicious, just a touch lighter. Also, fresh corn is amazing when it’s in season, but frozen corn works just as beautifully and is so convenient!

Storing and Reheating Tips

One of the best things about this creamy chicken corn pasta is how well it stores! If you have any leftovers (which is rare in my house!), let the pasta cool down completely before storing. For best results, keep it in an airtight container in the refrigerator. It will stay fresh and delicious for about 3-4 days. When you’re ready to reheat, I find that a gentle reheat on the stovetop over low heat is the best way to maintain the creamy texture. You might need to add a tiny splash of milk or chicken broth to loosen up the sauce a bit, as it can thicken in the fridge. Avoid the microwave if you can; while it works, it can sometimes make the pasta a little rubbery or dry out the sauce unevenly. If you’re in a real pinch, microwave it on 50% power in short intervals, stirring frequently. Freezing this dish isn’t my favorite, as the cream sauce can sometimes separate upon thawing, but if you must, let it cool completely, then portion it into freezer-safe containers or bags. It should last for about 2-3 months. Thaw it overnight in the refrigerator and then reheat gently on the stovetop. I usually add the corn and Parmesan cheese *after* reheating if I’ve frozen it, to keep those elements as fresh as possible.

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved creamy chicken corn pasta recipe! It’s truly one of those dishes that just makes life a little bit better, don’t you think? It’s a testament to how simple, wholesome ingredients can come together to create something truly spectacular. Whether you’re looking for a weeknight savior, a crowd-pleasing family dinner, or just a big ol’ bowl of comfort, this recipe has got you covered. I really hope you give it a try and fall in love with it as much as my family and I have. It’s the kind of recipe that makes you feel like a kitchen rockstar without all the fuss. If you love this, you might also enjoy my other comforting pasta dishes, like my One-Pot Lemon Herb Chicken Pasta or my Creamy Tomato Basil Pasta. Happy cooking, and I can’t wait to hear how yours turns out in the comments below!

creamy chicken corn pasta

A delightful and easy creamy chicken and corn pasta dish, perfect for a weeknight meal. This recipe is packed with flavor and satisfying textures.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pound chicken breast boneless, skinless, cut into bite-sized pieces
• 0.5 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1.75 cup chicken broth
• 1 cup heavy cream
• 1.5 cup frozen corn
• 8 ounce pasta penne or rotini recommended
• 0.5 cup grated Parmesan cheese
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon dried parsley optional, for garnish

Instructions

 

Preparation Steps

• Cook pasta according to package directions. Drain and set aside.
• While pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
• Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
• Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Stir in frozen corn, cooked chicken, cooked pasta, Parmesan cheese, black pepper, and salt. Stir until well combined and heated through.
• Serve hot, garnished with dried parsley if desired.

Notes

This creamy chicken corn pasta is versatile. You can add other vegetables like peas or bell peppers, or use different types of pasta. Adjust seasonings to your preference.