Name: Creamy Chicken and Corn Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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)

There’s something incredibly comforting about a rich, velvety sauce wrapped around tender chicken and sweet bursts of corn. This Creamy Chicken and Corn Pasta Recipe is one of those meals that feels like a warm hug on a plate — quick, satisfying, and packed with flavors you’ll want to make again and again.

The dish in a black cast iron pan shows three main layers: at the bottom, there is light yellow pasta with a slightly glossy texture, scattered evenly; mixed throughout are small bright yellow corn kernels adding pops of color; on top are pieces of cooked chicken with a light brown grilled surface and a tender look, seasoned with green herbs. The dish is sprinkled with white grated cheese and decorated with fresh green basil leaves. In the background, to the top left, there is a small white bowl filled with thick green pesto sauce and a spoon. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe
Top Tip
How to Serve Creamy Chicken and Corn Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Corn Pasta Recipe

Why You'll Love This Recipe

I can’t get enough of how this dish comes together with simple pantry staples yet tastes like you spent hours creating it. The balance of creamy sauce, tender chicken, and those little pops of corn is magic. Plus, it’s super versatile, so you can make it your own.

Quick and Easy: Ready in just about 30 minutes — perfect for weeknight dinners or last-minute guests.
Flavorful but Simple: Uses common spices and pesto to build layers of taste without complicated steps.
Comfort Food Vibes: Creamy sauce and tender chicken combine to satisfy both the soul and the stomach.
Customizable: Easily swap ingredients or add your favorite veggies, making it a recipe you’ll revisit throughout the year.

Ingredients & Why They Work

Every ingredient here plays a part in creating that signature creamy yet fresh flavor. Choosing the right pasta shape, seasoning that chicken well, and balancing the sauce with pesto and parmesan really make this recipe sing. Here’s what to look for when shopping:

Flat lay of casarecce pasta with its twisted tube shapes, golden raw chicken breast chunks, a few green basil leaves, fresh bright yellow corn kernels in a small white ceramic bowl, finely diced pale pink shallots in a white bowl, shredded pale ivory parmesan cheese in a white bowl, fresh creamy white heavy cream in a small white bowl, rich green pesto sauce in a small white bowl, a small white bowl of golden olive oil, a white ceramic dish of mixed dried Italian herbs and spices, whole brown uncracked eggs arranged symmetrically, and a small white bowl of freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Casarecce, Cavatappi, Rotini, or Penne: These twisted or tube shapes hold onto sauce beautifully, giving you a creamy bite in every forkful.
Chicken Breasts: Boneless and skinless chunks cook evenly and remain tender if you don’t overdo it.
Italian Seasoning: A blend of herbs that brings warmth and depth without extra fuss.
Garlic Powder and Smoked Paprika: These punch up flavor with a hint of smokiness that's not overpowering.
Shallots: Milder and sweeter than onions, they soften perfectly and add subtle complexity.
Corn Kernels: Fresh is lovely, but frozen (just defrosted first) works great and adds a nice pop of sweetness.
Pesto: A vibrant green boost that keeps the sauce fresh and herbs forward — homemade or store-bought both work well.
Parmesan Cheese: Adds umami and richness; freshly grated is ideal for melting smoothly.
Heavy Cream or Half-and-Half: The ultimate creamy component that ties everything together without being heavy-handed.
Basil Leaves (optional): Fresh garnish to brighten the final dish with herbaceous notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love the Creamy Chicken and Corn Pasta Recipe so much is how easy it is to tweak it based on what’s in my fridge or what mood I’m in. You can absolutely make it your own and still hit that creamy comfort zone.

Variation: Sometimes I swap the chicken for turkey sausage or even tofu for a twist, and it still turns out great. Adding spinach or sun-dried tomatoes can also amp up the veggies and color.

Step-by-Step: How I Make Creamy Chicken and Corn Pasta Recipe

A white bowl filled with a pasta dish containing three main layers: at the bottom is light yellow short tubular pasta with a smooth, slightly shiny texture, mixed with bright yellow corn kernels scattered throughout. The middle layer consists of medium-sized chunks of light brown cooked chicken pieces with visible herbs and slight sear marks for texture. On top, fresh dark green basil leaves are placed sporadically, along with finely grated white cheese sprinkled over the whole dish. A silver fork rests inside the bowl, partly buried under the pasta and chicken, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get that pasta perfectly al dente

I start by boiling salted water — don’t skip the salt, it seasons the pasta from the inside out. Cook your pasta of choice according to package instructions until just al dente (you want a little bite left). This is important because the pasta will finish cooking when you mix everything else, and you don’t want it mushy. Drain and set it aside, but don’t rinse! That starchy coating helps the sauce cling better.

Step 2: Season and sear the chicken

Pat the chicken chunks dry, then toss them with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. This combo makes sure every bite is packed with flavor. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken spread out in a single layer — resist the urge to stir too soon. Let it cook for 2-3 minutes undisturbed to get that beautiful golden crust, then flip and finish cooking until no longer pink inside. Transfer the chicken to a plate to rest.

Step 3: Sauté the shallots and corn

Turn the heat down to medium and add the diced shallots and corn to the skillet. Sauté for a few minutes until the shallots are translucent and the corn starts to caramelize lightly. This step adds sweetness and texture layers that contrast wonderfully with the creamy sauce.

Step 4: Combine pasta, chicken, and pesto

Return the cooked chicken to the skillet, then add your drained pasta and pesto. Stir everything gently but thoroughly to coat all those noodles and chicken pieces with that fragrant green goodness.

Step 5: Make it creamy & cheesy

Pour in the heavy cream (or half-and-half for a lighter touch) along with the parmesan cheese. Keep stirring over low heat until the cheese melts and the sauce thickens slightly. Taste it before serving — sometimes, a pinch more salt or a splash more cream makes all the difference to nudge the flavors just right.

Step 6: Garnish and serve immediately

Sprinkle extra parmesan over the top and scatter fresh basil leaves if you have them on hand. Serve hot and watch this dish disappear fast!

Top Tip

From cooking this Creamy Chicken and Corn Pasta Recipe dozens of times, here are my go-to tips that save you from little hiccups and boost flavor:

Don’t overcrowd the pan: Cooking chicken in a single layer helps it brown nicely instead of steaming.
Use freshly grated parmesan: It melts better than pre-shredded and adds more cheesy depth.
Reserve pasta water: If your sauce seems too thick, adding a little reserved pasta water loosens it up without diluting flavors.
Adjust creaminess at the end: Adding cream little by little allows you to control texture and richness better.

How to Serve Creamy Chicken and Corn Pasta Recipe

creamy chicken and corn - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of freshly grated parmesan and torn basil leaves. Sometimes a grind of black pepper and a little lemon zest adds a lovely brightness that cuts through the richness perfectly.

Side Dishes

I often pair this pasta with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. Garlic bread is also an indulgent crowd-pleaser to soak up extra sauce.

Creative Ways to Present

For special dinners, I’ve served this recipe in individual rustic bowls with a sprig of fresh herb on top and a drizzle of high-quality olive oil. It makes the simple pasta feel fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftover Creamy Chicken and Corn Pasta in an airtight container in the refrigerator for up to 3 days. I find the sauce thickens as it sits — you might want to loosen it with a splash of milk or cream when reheating.

Freezing

I’ve frozen this pasta a couple of times and while the texture changes slightly, it still tastes great. Freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers slowly over low heat with a splash of cream or broth to bring back creaminess without breaking the sauce. Avoid microwaving on high to prevent drying or curdling.

Frequently Asked Questions:

Can I use other types of pasta for this Creamy Chicken and Corn Pasta Recipe?

Absolutely! While shapes like casarecce, cavatappi, rotini, or penne are great for holding sauce, feel free to use whatever you have on hand – fusilli, farfalle, or even spaghetti would work. Just adjust cooking time accordingly.

Can I make this recipe dairy-free or lighter?

You can swap heavy cream for coconut cream or a plant-based cream alternative to make it dairy-free. For a lighter version, use half-and-half or whole milk, though the sauce won’t be quite as rich and thick.

Is it better to use fresh or frozen corn?

Both work well! Fresh corn adds a bit more crunch and brightness, but frozen corn is super convenient and tastes great once defrosted and sautéed.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess. Avoid reheating on high heat to prevent drying out the sauce.

Final Thoughts

Serving up this Creamy Chicken and Corn Pasta Recipe always makes me feel like I’m giving my family and friends a little extra love. It’s forgiving, simple, and endlessly comforting — the kind of dish that turns an ordinary night into a small celebration of good food. I can’t wait for you to try it and find your own favorite twists!