Description
Savory creamy chicken and corn pasta brings comfort straight from kitchen to plate. Pasta lovers will relish this simple yet satisfying meal that combines tender chicken, sweet corn, and rich sauce for a delightful dinner experience you’ll crave again.
Ingredients
Scale
Main Protein:
- 1.5 lb (680 grams) chicken thighs or breasts (skinless, boneless)
Pasta and Dairy:
- 10 oz (283 grams) farfalle bow tie pasta
- 1/2 cup Parmesan cheese
- 1 cup heavy cream
Seasonings and Additional Ingredients:
- 2 cups corn kernels cooked
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- salt and pepper to taste
- fresh herbs thyme, oregano, or marjoram (for garnish)
Instructions
- Bring a large pot of water to a vigorous boil over high heat. Add farfalle pasta and cook for 10-12 minutes until al dente. Drain and set aside, ensuring pasta maintains a slight firmness.
- Grate Parmesan cheese and let it rest at room temperature to facilitate smooth melting later.
- Slice chicken into thin, uniform strips. Generously season with smoked paprika, Italian seasoning, salt, and pepper, ensuring even coating.
- Heat olive oil in a large skillet over medium heat. Cook seasoned chicken strips for 4-5 minutes per side until fully cooked and golden brown. Transfer to a separate plate.
- In the same skillet, sauté corn kernels with additional olive oil, salt, pepper, smoked paprika, and chili powder over low heat for 3 minutes, developing a smoky and spicy flavor profile.
- Separate half the corn kernels onto a plate, reserving for final garnish to provide textural contrast.
- Pour heavy cream into the skillet with remaining corn. Bring to a gentle boil, then reduce to a simmer, allowing cream to absorb the spicy corn flavors.
- Gradually sprinkle Parmesan cheese into the cream sauce, stirring over low heat until completely melted and incorporated into a smooth, velvety consistency.
- Introduce drained pasta to the skillet, thoroughly coating each piece with the creamy sauce to ensure maximum flavor absorption.
- Return cooked chicken to the skillet, gently mixing with pasta and sauce to reheat and distribute evenly.
- Scatter reserved corn kernels over the pasta, adding a vibrant crunch and visual appeal to the dish.
- Finish with a sprinkle of fresh herbs like thyme or oregano. Serve immediately while hot, celebrating the harmonious blend of creamy, smoky, and savory elements.
Notes
- Opt for boneless, skinless chicken thighs for a more tender and flavorful result that stays juicy throughout cooking.
- Replace heavy cream with Greek yogurt or coconut milk to create a lighter, healthier version of the sauce without sacrificing creaminess.
- Toast the corn kernels slightly before adding to the skillet to enhance their natural sweetness and develop a deeper, more complex flavor profile.
- For a gluten-free alternative, swap farfalle pasta with zucchini noodles or cauliflower rice to make the dish low-carb and suitable for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 635
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 120 mg