Chicken and Corn Chowder Pasta

If you’re craving a comforting, hearty meal that combines the creamy goodness of chowder with the satisfying bite of pasta, this Chicken and Corn Chowder Pasta is your new go-to dinner. With tender chunks of chicken, sweet corn, and a luscious, cheesy broth, it’s like your favorite chowder and pasta had a delicious baby. Perfect for cozy weeknights or when you just want something that feels like a warm hug on a plate, this recipe is straightforward and packed with flavor.

Why I Love This Recipe

There’s something irresistibly comforting about chowder, and pairing it with pasta elevates it into a full meal that’s both filling and flavorful. The creamy texture paired with the subtle sweetness of corn and the savory spices makes every bite delightful. Plus, it’s a one-pot meal (mostly), which means less cleanup and more time enjoying dinner. This Chicken and Corn Chowder Pasta is a great way to bring family and friends around the table, satisfy picky eaters, and use simple pantry staples with fresh ingredients for a wholesome dish.

What We’re Using

• 8 ounces pasta of choice – Penne or fusilli are great for holding onto the creamy sauce.
• 1 tablespoon olive oil – For sautéing the chicken and aromatics.
• 1 pound chicken breast, diced – Tender and lean protein to keep the dish hearty.
• 1 medium onion, diced – Adds sweetness and depth.
• 2 cloves garlic, minced – For that classic savory punch.
• 1 cup fresh or frozen corn kernels – Sweetness and texture in every bite.
• 4 cups chicken broth – The flavorful base of the chowder.
• 1 cup heavy cream – For that rich, creamy finish.
• 1 teaspoon dried thyme – Adds an earthy herbal note.
• 1 teaspoon paprika – Gives a subtle smoky warmth and color.
• Salt and pepper to taste – Essential seasoning.
• 1 cup shredded cheddar cheese – Melts into the sauce, making it irresistibly cheesy.
• 2 green onions, sliced for garnish – Freshness and color to top it all off.

Recommended Tools

• Large pot or Dutch oven – To cook the chicken, make the chowder, and boil pasta all in one place.
• Wooden spoon or silicone spatula – For stirring without scratching your cookware.
• Chef’s knife – For dicing the chicken and chopping vegetables.
• Measuring cups and spoons – To keep the recipe precise.
• Colander – For draining the pasta.

Make Chicken and Corn Chowder Pasta: A Simple Method

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add your 8 ounces of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about half a cup of pasta water.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in the pot over medium-high heat. Add the diced chicken breast, seasoning with a pinch of salt and pepper. Sauté until the chicken pieces are cooked through and golden on the outside, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3: Sauté the Aromatics

In the same pot, add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4: Build the Chowder Base

Add 1 cup of corn kernels to the pot and sauté for a couple of minutes. Pour in 4 cups of chicken broth, then sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of paprika. Stir well and bring to a gentle simmer.

Step 5: Add Cream and Cheese

Lower the heat and stir in 1 cup heavy cream. Slowly add 1 cup shredded cheddar cheese, stirring constantly until melted and the sauce is creamy and smooth. Season with salt and pepper to taste.

Step 6: Combine Everything

Return the cooked chicken to the pot and stir in the drained pasta. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Mix everything well so the pasta is evenly coated in the creamy chowder sauce.

Step 7: Garnish and Serve

Ladle the Chicken and Corn Chowder Pasta into bowls. Garnish with sliced green onions for a fresh pop of flavor and color. Serve immediately and enjoy!

Healthier Substitutions

• Use whole wheat or chickpea pasta for added fiber and protein.
• Swap heavy cream with half-and-half or coconut milk for a lighter, dairy-free option.
• Replace cheddar cheese with reduced-fat cheese or nutritional yeast for a lower-calorie alternative.
• Use skinless, boneless chicken thighs instead of breasts for a juicier texture.
• Increase the corn quantity or add other veggies like diced bell peppers or peas for extra nutrients.

Cook’s Commentary

This Chicken and Corn Chowder Pasta is one of those recipes that feels indulgent but comes together quickly, making it perfect for busy nights. The balance between creamy and savory is spot-on, and the corn adds a delightful sweetness that complements the smoky paprika. One tip is to not overcook the pasta at the start since it will simmer a bit more in the chowder sauce, absorbing those flavors.

If you love creamy pasta dishes, you might also enjoy the Creamy Chicken Mushroom Alfredo Bake for a comforting twist on baked pasta with mushrooms.

For a fresh take on corn pasta, check out the Mexican Street Corn Pasta which brings bold flavors and a little spice to the table.

Storing, Freezing & Reheating

Leftover Chicken and Corn Chowder Pasta stores well in the fridge for up to 3 days in an airtight container. When reheating, add a splash of chicken broth or cream to loosen the sauce and warm gently on the stove or in the microwave to avoid curdling.

For freezing, portion the chowder pasta into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently. Note that the pasta texture may soften after freezing, so it’s best enjoyed fresh or within a short time frame.

Your Questions, Answered

Can I use other types of chicken for this recipe?

Absolutely! While chicken breast is lean and cooks quickly, you can use chicken thighs for a juicier, more flavorful option. Just adjust the cooking time to ensure they are cooked through.

Is it possible to make this recipe dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a plant-based cheese or nutritional yeast for the cheesy flavor.

Can I add more vegetables to the chowder pasta?

Definitely. Diced bell peppers, peas, or even spinach can be added during the sautéing or simmering step to boost the veggie content and add even more color and nutrition.

What pasta shapes work best for this dish?

Pasta shapes like penne, fusilli, or rotini work best because their grooves and tubes hold onto the creamy chowder sauce nicely, ensuring each bite is flavorful.

Weekend Projects

• Creamy Chicken Mushroom Alfredo Bake – Try this baked pasta dish featuring tender chicken and mushrooms in a creamy alfredo sauce.
• Mexican Street Corn Pasta – A vibrant, spicy pasta recipe inspired by the popular street food favorite.
• Homemade Chicken Broth – Make your own rich broth to enhance the flavor of soups and chowders.
• Cheesy Baked Pasta – A delicious weekend bake perfect for family gatherings.

Serve & Enjoy

This Chicken and Corn Chowder Pasta is best served hot, straight from the pot, garnished with fresh green onions. Pair it with a simple green salad or a slice of crusty bread to soak up every last bit of that creamy sauce. Whether it’s a busy weeknight or a laid-back weekend dinner, this dish brings warmth and satisfaction in every bowl.

You’ve got tender chicken, sweet corn, and cheesy pasta all wrapped up in a rich chowder sauce that’s bursting with flavor. It’s a perfect example of comfort food done right—and easy enough to make anytime you want a cozy, filling meal. So grab your pot, gather your ingredients, and get ready to enjoy a new favorite in your recipe rotation with this Chicken and Corn Chowder Pasta.

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