Creamy Chicken and Corn Pasta

Name: Creamy Chicken and Corn Pasta
Total time: 25 min
Yield: 5 people
Ingredients: 1.1 lb Pasta (Penne or Fusilli type); 1.3 lb Seasoned Diced Chicken; 7 oz Heavy Cream; 6 oz Canned Corn; 1 count Medium Onion; 3 count Garlic; 2 tbsp Tomato Paste; 1 tbsp Yellow Mustard; 1 tbsp Ketchup; 1 tsp Smoked Paprika; 1 tsp Salt

Under 30 MinsHigh ProteinStovetopDinner • LunchComfort Food • Kid-Friendly

Medium

25min

520kcal

5people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick and comforting pasta dish with juicy chicken and a creamy corn sauce, ready in under 30 minutes.

If you're looking for a delicious meal for the family, Creamy Chicken and Corn Pasta is the perfect choice. This Creamy Chicken and Corn Pasta recipe combines the practicality of pasta with succulent seasoned chicken cubes, enveloped in a velvety sauce made with heavy cream and corn. The secret to the flavor of this Creamy Chicken and Corn Pasta lies in the initial sauté of onion and garlic, which gains depth with a touch of smoked paprika and the umami of tomato paste. It's a dish that pleases both adults and children, making it ideal for those days when you need something nutritious but don't want to spend hours in the kitchen. The sweetness of canned corn balances perfectly with the creaminess of the sauce, creating an irresistible harmony of textures. Plus, being a one-pan (or almost) recipe, cleanup is fast, making your post-dinner time much more relaxing. Try serving with a drizzle of olive oil or an extra pinch of pepper to elevate the flavors even further.

Ingredients

500 g Pasta (Penne or Fusilli type) (1 standard pack)
600 g Seasoned Diced Chicken (about 4 cups)
200 g Heavy Cream (1 small carton)
170 g Canned Corn (1 drained can)
1 count Medium Onion
3 cloves Garlic
2 tbsp Tomato Paste
1 tbsp Yellow Mustard
1 tbsp Ketchup
1 tsp Smoked Paprika
1 tsp Salt

Instructions

1
Cook the pasta in a large pot with boiling water and salt until al dente. Reserve 1 cup of the cooking water before draining.
2
While the pasta is cooking, finely chop the onion and garlic.
3
In a large skillet, sauté the seasoned diced chicken until well browned on all sides.
4
Add the onion and garlic to the chicken and sauté until softened.
5
Stir in the tomato paste, mustard, ketchup, and smoked paprika. Stir well for 1 minute.
6
Add the canned corn and heavy cream. If the sauce is too thick, add some of the reserved cooking water for a smoother consistency.
7
Adjust the salt if necessary.
8
Mix the drained pasta directly into the sauce and toss to coat all the chicken pieces and corn kernels.
9
Serve immediately.

Chef's Tips

•If you prefer a pinker sauce, add an extra tablespoon of tomato paste.
•For a spicy kick, add a few drops of hot sauce at the end.
•Do not let the sauce boil too long after adding the cream to prevent it from curdling.

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