Description
In just 30 minutes, you can create a comforting and delicious meal with this Creamy Chicken Corn Pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cubed
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup canned sweet corn (drained)
- 1/2 cup chopped mushrooms
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1/2 lb rigatoni pasta
- Fresh chopped parsley (for garnish)
- Grated Parmesan (optional)
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the rigatoni and cook according to the package instructions until it reaches an al dente tenderness. Whisk it often to prevent sticking. Once the pasta is cooked to your liking, drain it well, but reserve a little pasta water. Set the drained pasta aside while you prepare the creamy sauce.
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breast and season it with paprika, garlic powder, salt, and pepper. Sauté the chicken for about 5-7 minutes, stirring frequently, until it turns golden brown and is cooked through. After that, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the chopped mushrooms and drained sweet corn. Cook these ingredients together for about 3 to 4 minutes, or until the mushrooms soften and release their juices. This adds depth to your sauce while infusing the pasta dish with delightful textures and flavors.
- Once the vegetables are softened, pour in the chicken broth and stir well to combine. Then, add the tomato paste and stir until it dissolves completely. Allow this mixture to simmer for around 2 minutes, enabling the flavors to meld beautifully. Following that, lower the heat and add the heavy cream, crushed red pepper flakes (if using), and dried oregano. Allow the mixture to simmer for an additional 4 to 5 minutes until it thickens slightly.
- After the sauce has thickened, return the cooked chicken to the pan and add the cooked rigatoni. Use tongs or a large spoon to gently toss everything together until the pasta is completely coated in the creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.
Notes
For a lower-calorie version, consider using half-and-half in place of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 450 mg
- Protein: 25 g