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
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- Season the chicken with italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and add the chicken, spreading it in a single layer.
- Cook the chicken for 2-3 minutes without moving it to create a golden crust, then flip and continue cooking until done. Remove and set aside.
- Lower the heat to medium, add shallots and corn to the skillet, and sauté for 2-3 minutes until tender. Return the chicken to the skillet along with the pasta and pesto, mixing well.
- Add the heavy cream and parmesan cheese, stirring until melted and heated through. Adjust seasoning if needed with salt or cream.
- Garnish with extra parmesan and basil leaves before serving.
Notes
Feel free to use any pasta shape you prefer.
For a healthier option, substitute heavy cream with half and half.
This dish can be easily customized by adding your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg