Description

Chicken and Corn Pasta brings together tender chicken, sweet corn, and a creamy pesto sauce for a delightful meal. Quick and easy to prepare, it’s perfect for busy weeknights or whenever you crave comfort food!

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)

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Instructions

Cook the pasta in a pot of boiling salted water until al dente. Drain and set aside.
Season the chicken with the italian seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes until golden brown, then flip and cook through. Remove the chicken from the skillet.
Lower the heat to medium and sauté the shallots and corn in the same skillet until tender, about 2-3 minutes. Add the cooked chicken back, along with the pasta and pesto, stirring to combine.
Stir in the heavy cream and parmesan cheese, mixing until the cheese melts and everything is warmed through. Adjust seasoning as needed with salt or cream.
Garnish with extra parmesan and basil leaves if desired. Serve immediately.

Notes

For added flavor, try using fresh basil in the pesto.
This dish can be stored in the fridge for up to 3 days; just reheat before serving.
Feel free to swap the chicken for shrimp or tofu for a different protein option.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg