30 Minute Creamy Chicken Corn and Pasta
I love coming up with these 30 minute dinners. This one focuses on chicken and corn in a creamy sauce served over pasta. It’s unbelievable that you can whip up this meal in a half hour but it’s true.
30 Minute Creamy Chicken Corn and Pasta
The trick with this 30-minute recipe is starting the pasta when you start cooking the meat. That way they’re going simultaneously. Just imagine you’re on “Next Level Chef” and you’ve got 30 minutes to cook everything. If you’re not multitasking, you’re losing.
Anyway, even with the two parts of the dishes going at the same time, I promise you won’t feel overwhelmed. For one thing, the corn you’re going to use can be canned (drained) or frozen. So that’s super easy to do.
Overall, this recipe has steps you won’t have difficulty following, and the end result is so worth it. Just look at that gorgeous dish above. If you’re looking to break your takeout habit, this recipe is one step in your recovery.
Ingredients Overview
I just realized in the ingredients overview pictures above, I hadn’t yet diced two of the ingredients. I really should have before taking the picture.
That’s because when cooking, you’re going to want to have your chicken breasts cut in chunks. Also, after you cook the bacon, you’ll want to crumble it. You are not laying strips of cooked bacon on top of the dish.
Two time savers to consider. One, buying precooked, frozen chunks of chicken like you can do in Costco. Then you’re just heating the chicken up in the pan and don’t have to worry about cutting the chicken. That will save on prep time.
And, two, microwave bacon is an option these days. So is precooked bacon. Again, if you’re short on time or you really want to get dinner on the table fast, purchase bacon that’s already cooked. Or, use some leftovers from breakfast.
Steps to make this creamy corn and chicken pasta dish
In a medium size pot add the pasta and begin cooking it until done. Drain once done. While the pasta is cooking, cut the chicken into chunks. Then, add chicken breast chunks into a medium size bowl. Mix in the Italian seasoning, plus half of the paprika, salt and pepper that the recipe calls for. Stir until everything is coated.
In a large, high sided pan, such as a Dutch oven, add half of the oil to the pan and heat. Then, add the chicken to the pan. You’ll want to cook this on a medium to high heat until the chicken is cooked through. About five minutes. Once done remove the chicken to a plate and set aside.
In the same pan as you just cooked the chicken, add the frozen corn, remaining oil, plus salt, pepper, paprika and chili powder.
Stir and cook on a low heat for around three minutes. If you substitute canned, drained corn for the frozen, the corn will probably cook faster.
Remove about half the corn kernels to a plate. Add the heavy cream to the pan with half the corn, and bring to a gentle boil. Next, you’ll add the Parmesan cheese and stir until melted.
Add the cooked and drained bowtie pasta into the pan. Add the chicken.
Stir to mix everything together. Then, top with the chopped cooked bacon and the other half of the corn kernels that were set aside. You can top with parsley here or skip that step. We like to add parsley for the pop of color.
Now you’re ready to serve dinner. Take a bite.
Final tips and tricks
Before we get to the recipe card, here are some final tips and tricks to keep in your back pocket.
- Store in an airtight container in the fridge for 3-4 days
- If you want it spicy you can add some red pepper flakes.
- You can top with more grated Parmesan cheese before serving.
- This recipe calls for frozen corn. However, if you want to use canned corn, just drain it first. Also, to avoid having the dish being too salt, look for canned corn kernels in water or a low-sodium variety.
- You can use shredded Parmesan cheese instead.
- If you use half and half in your coffee and don’t have have heavy cream, you can substitute it.
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30 Minute Creamy Chicken Corn and Pasta
Equipment
- 1 Dutch oven Any high-sided pan will do.
Ingredients
- 10 ounces bowtie pasta Any smaller pasta would work if that's what you have on hand.
- 2 chicken breasts Cut them into chunks.
- 1/2 cup parmesan cheese, grated If you have a block parmesan cheese and want to shred it, that will, work, too.
- 2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 teaspoon salt
- 2 teaspoon pepper
- 3 tablespoons vegetable oil Olive oil will work as a substitute.
- 1 teaspoon chili powder
- 2 cups corn kernels This recipe calls for frozen. However, if you want to use canned corn, just drain it first.
- 1 cup heavy cream If you use half and half in your coffee and don't have have heavy cream, you can substitute it.
- 8 pieces bacon Crumbled. Cook the bacon in the microwave or buy precooked bacon.
Instructions
- In a medium size pot add the pasta and begin cooking it until done. Drain once done.
- Cut chicken breasts into chunks, then add to a medium-sized bowl.
- Mix in the Italian seasoning, plus half of the paprika, salt and pepper that the recipe calls for into the chicken. Stir until everything is coated.
- In a large, high sided pan, such as a Dutch oven, add half of the oil to the pan and heat.
- Then, add the chicken to the pan. You'll want to cook this on a medium to high heat until the chicken is cooked through. About five minutes. Once done remove the chicken to a plate and set aside.
- In the same pan as you just cooked the chicken, add the frozen corn, remaining oil, plus salt, pepper, paprika and chili powder. Stir and cook on a low heat for around three minutes.
- Remove about half the corn kernels to a plate.
- Add the heavy cream to the pan with half the corn, and bring to a gentle boil.
- Next, add the Parmesan cheese and stir until melted.
- Add the cooked and drained bowtie pasta into the pan.
- Add back the cooked chicken.
- Stir to mix everything together.
- Top with the chopped cooked bacon and the other half of the corn kernels that were set aside. Give it a final stir
Notes
- Store in an airtight container in the fridge for 3-4 days
- If you want it spicy you can add some red pepper flakes.
- You can top with more grated Parmesan cheese before serving.
- You can use shredded Parmesan cheese instead.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
