Looking for a quick, creamy pasta dinner that’s both satisfying and beginner-friendly? This Creamy Chicken Corn Pasta recipe is the perfect comfort food combo! It features juicy chicken breast, tender rigatoni, sweet corn, and earthy mushrooms, all wrapped in a velvety tomato-cream sauce infused with herbs and garlic.
Whether you’re cooking for the family or meal prepping for the week, this easy creamy rigatoni with chicken comes together in just 30 minutes—no fancy ingredients, no fuss, just pure deliciousness.
This creamy chicken pasta with corn and tomato sauce is also ideal for busy weeknights and customizable for different diets. Let’s dive into what makes it so crave-worthy!
Why You’ll Love This Creamy Chicken Corn Pasta
Only 30 minutes to make – perfect for weeknight dinners.
Creamy, savory, and slightly tangy – a delicious flavor combo.
Uses pantry staples – no need to run to the store.
Meal-prep friendly – reheats beautifully.
Customizable – make it gluten-free, low-carb, or vegetarian.
Best way to make creamy chicken pasta at home? This recipe has you covered!
Ingredients for Creamy Chicken Corn Pasta
Here’s everything you need to create this luscious, creamy rigatoni:
Ingredient
Amount
Substitutes/Diet Tips
Olive oil
2 tbsp
Use avocado oil for higher smoke point
Chicken breast (boneless, skinless), cubed
1 lb
Swap with chicken thighs or tofu for vegetarian
Paprika
1 tsp
Smoked paprika adds more depth
Garlic powder
½ tsp
Fresh minced garlic works too
Salt & black pepper
To taste
Sea salt enhances flavor best
Canned sweet corn, drained
1 cup
Use frozen or fresh corn kernels
Mushrooms, chopped
½ cup
Optional, but adds umami
Chicken broth
¾ cup
Use vegetable broth for vegetarian
Heavy cream
1 cup
For dairy-free, use coconut cream or cashew cream
Tomato paste
1 tbsp
Adds tang and color
Red pepper flakes (optional)
¼ tsp
Skip if you don’t want heat
Dried oregano
½ tsp
Basil or Italian seasoning works too
Rigatoni pasta
½ lb
Any short pasta like penne or fusilli
Fresh parsley, chopped
For garnish
Adds freshness
Grated Parmesan (optional)
To serve
Nutritional yeast for vegan option
Creamy Chicken Corn Pasta – optimalrecipes.com
How to Make Creamy Chicken Corn Pasta – Step by Step
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil.
Add ½ lb rigatoni and cook until al dente according to package instructions.
Drain and set aside. Toss in a bit of olive oil to prevent sticking.
Pro Tip: Save ½ cup of pasta water to loosen the sauce later if needed.
Step 2: Sauté the Chicken
In a large skillet, heat 2 tbsp olive oil over medium-high heat.
Add cubed chicken. Season with paprika, garlic powder, salt, and pepper.
Cook for 5–7 minutes until golden brown and cooked through. Remove and set aside.
Step 3: Cook the Veggies
In the same pan, add chopped mushrooms and corn.
Sauté for 3–4 minutes until softened and lightly browned.
Step 4: Make the Tomato Cream Sauce
Pour in ¾ cup chicken broth and stir in 1 tbsp tomato paste.
Simmer for 2 minutes until slightly reduced.
Reduce heat to low and add 1 cup heavy cream.
Stir in red pepper flakes and dried oregano.
Let simmer for another 4–5 minutes until the sauce thickens.
Step 5: Combine Pasta, Chicken & Sauce
Return chicken to the skillet.
Add cooked rigatoni and toss everything together until evenly coated in the sauce.
Adjust seasoning as needed.
Step 6: Garnish & Serve
Serve hot, garnished with chopped parsley and grated Parmesan (if using).
Pro Tips for Making the Best Creamy Chicken Corn Pasta
Can I make creamy chicken pasta ahead of time? Yes! Store in the fridge for up to 4 days.
Secret to the best sauce? Simmer it low and slow so the flavors meld beautifully.
Want a healthier version? Use light cream and whole grain or chickpea pasta.
Gluten-free option: Swap rigatoni with gluten-free pasta.
Dairy-free version: Use full-fat coconut milk and skip the Parmesan.
Best Ways to Serve Creamy Chicken Corn Pasta
Serve with: A crisp green salad and garlic bread.
Pair with: Sparkling water, Pinot Grigio, or lemonade.
Presentation tip: Top with fresh basil or parsley for a restaurant-style touch.
Now you know exactly how to make the best creamy chicken corn pasta at home—simple, flavorful, and ready in 30 minutes. This one-pan rigatoni recipe brings together comfort and convenience in every bite.
Have you tried this recipe? Share your thoughts in the comments below and don’t forget to hit the share button so your foodie friends can enjoy it too!
👉 Pin it, save it, or cook it tonight—this creamy chicken pasta with corn will become a household favorite!
A rich and creamy chicken corn pasta recipe made with rigatoni, tender chicken breast, sweet corn, mushrooms, and a savory tomato cream sauce. Ready in just 30 minutes, it’s the perfect weeknight comfort food meal.
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
Bring a pot of salted water to boil and cook the rigatoni until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add cubed chicken seasoned with paprika, garlic powder, salt, and pepper. Sauté until golden and cooked through. Remove and set aside.
Add mushrooms and corn to the same skillet. Cook for 3–4 minutes until softened.
Pour in the chicken broth and stir in the tomato paste. Let it simmer for 2 minutes.
Lower the heat, add heavy cream, crushed red pepper flakes (if using), and oregano. Simmer for 4–5 minutes until thickened.
Return the chicken to the pan and add the cooked pasta. Toss everything together until evenly coated in sauce.
Serve hot, garnished with fresh parsley and Parmesan if desired.
Notes
Use coconut cream for a dairy-free version.
Swap rigatoni with gluten-free pasta to make it gluten-free.
Save 1/2 cup pasta water to thin the sauce if needed.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
