Description
This Chicken and Corn Pasta is a delightfully creamy dish made with tender chicken, sweet corn, and savory pesto, perfect for a quick and satisfying dinner.
Ingredients
Scale
- 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
- Boil salted water and cook pasta until al dente. Drain and set aside.
- Season chicken with spices, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden, then flip to finish cooking. Remove from skillet.
- Lower heat to medium, and sauté shallots and corn in the skillet until tender. Return chicken to the skillet with pasta and pesto, stirring to combine.
- Add heavy cream and parmesan cheese, stirring until melted and warm. Adjust seasoning if needed.
- Garnish with extra parmesan and basil leaves if desired. Serve hot.
Notes
Feel free to substitute different pasta shapes based on your preference.
This dish is perfect for a quick weeknight dinner or a cozy gathering with friends.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg