Creamy Chicken Corn Pasta – Easy 30-Minute Meal Recipes
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Author:Patricia
Total Time:30 minutes
Yield:4 servings 1x
Diet:Halal
Description
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.
