Creamy Chicken and Corn Pasta
A comforting and versatile pasta dish featuring tender chicken, sweet corn, and a rich cream sauce, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 8 oz pasta (your choice) Use any pasta shape you love.
- 1 cup cooked chicken, shredded You can use frozen cooked chicken that is thawed.
- 1 cup corn kernels (fresh or frozen) Add sweet corn for crunch.
- 2 cloves garlic, minced Adds flavor to the sauce.
- 1 cup heavy cream You can substitute with half-and-half or a mixture of milk and butter.
- 1 cup grated Parmesan cheese Freshly grated is best.
- 1 tablespoon olive oil For sautéing the garlic.
- Salt and pepper to taste Season as preferred.
- Fresh parsley for garnish Adds color and freshness.
Instructions
Cooking
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden, about 1 minute.
- Stir in shredded chicken and corn kernels, cooking for 3-4 minutes until heated through.
- Pour in the heavy cream and allow it to come to a gentle simmer, stirring occasionally for 3-5 minutes until it thickens slightly.
- Reduce heat to low and gradually stir in grated Parmesan cheese until completely melted. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss everything together to ensure pasta is evenly coated.
- Serve hot, garnished with freshly chopped parsley.
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Notes
For variations, consider adding fresh spinach or substituting chicken with shrimp. Store leftovers in an airtight container for up to 3 days. Reheat in microwave with a splash of milk or cream to loosen the sauce.