Ingredients
Scale
- 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)
Instructions
- Boil salted water in a pot and cook the pasta until al dente. Drain and set aside.
- Season the chicken with dried spices, salt, and pepper.
- Heat olive oil in a large skillet over medium-high. Add the chicken, spreading it into a single layer.
- Cook for 2-3 minutes without stirring to achieve a golden brown crust. Flip chicken and cook through. Set aside on a plate.
- Lower the heat to medium and add shallots and corn to the skillet. Sauté for 2-3 minutes until tender. Return chicken to skillet with pasta and pesto, mixing well.
- Stir in heavy cream and parmesan cheese, heating until cheese melts. Adjust seasoning with salt or cream as needed.
- Garnish with extra parmesan and basil leaves if desired. Serve hot.
Notes
Use fresh corn for a sweeter flavor, or frozen corn when fresh is unavailable.
Adjust spices based on your preferred flavor intensity or dietary needs.
Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg