One Pot Corn Chicken Pasta (Print)

Tender chicken and sweet corn meld with tomatoes and herbs in a single pot for effortless, satisfying flavors.

# Ingredients:

→ Meats

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 cup fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh basil, chopped (plus extra for garnish)

→ Pasta

07 - 12 ounces penne or fusilli pasta, uncooked

→ Liquids

08 - 3 1/2 cups low-sodium chicken broth
09 - 1/2 cup milk (whole or 2%)

→ Spices & Pantry

10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon paprika
13 - Salt and pepper, to taste
14 - 1/2 cup grated Parmesan cheese (plus more for serving)

# Directions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and cook until lightly browned, about 3 to 4 minutes. Remove chicken and set aside.
02 - In the same pot, add diced onion and minced garlic. Sauté for 2 minutes until softened.
03 - Add corn kernels, halved cherry tomatoes, dried oregano, and paprika. Cook while stirring for 2 minutes.
04 - Add uncooked pasta, chicken broth, and milk to the pot. Stir to combine, scraping any browned bits from the bottom. Return chicken to the pot.
05 - Bring mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in grated Parmesan cheese and chopped basil. Season with salt and pepper according to taste.
07 - Serve hot, garnished with extra basil leaves and additional Parmesan if desired.

# Expert Tips:

01 -
  • This is the kind of dish that impresses friends but leaves you with barely any dishes to wash.
  • The pop of sweet corn and juicy tomatoes turns a regular pasta night into something fresh and vibrant, and you can tweak it for all sorts of tastes.
02 -
  • If you walk away and forget to stir, you’ll end up scraping pasta off the bottom, so keep an eye out.
  • Adding the Parmesan with the pot still hot but off the heat makes for a creamier, silkier sauce.
03 -
  • Cut your chicken uniformly for even cooking and the best sear.
  • Stir the pasta regularly so nothing clings to the pot and the sauce stays glossy instead of gluey.
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