Chicken and Corn Chowder Pasta
This Chicken and Corn Chowder Pasta is a creamy, comforting one-pot meal with tender chicken, sweet corn, and cheesy sauce. Perfect for cozy weeknights!
Servings: 4 servings
Ingredients
- 8 ounces pasta of choice penne or fusilli recommended
- 1 tablespoon olive oil for sautéing the chicken and aromatics
- 1 pound chicken breast diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup corn kernels fresh or frozen
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 green onions sliced for garnish
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add 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.
Cook the Chicken
- Heat 1 tablespoon of olive oil in the pot over medium-high heat. Add diced chicken breast, season with salt and pepper. Sauté until cooked through and golden, about 5-7 minutes. Remove chicken and set aside.
Sauté the Aromatics
- In the same pot, add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
Build the Chowder Base
- Add 1 cup corn kernels and sauté for a couple of minutes. Pour in 4 cups chicken broth, sprinkle in 1 teaspoon dried thyme and 1 teaspoon paprika. Stir well and bring to a gentle simmer.
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 sauce is creamy and smooth. Season with salt and pepper to taste.
Combine Everything
- Return cooked chicken to the pot and stir in drained pasta. Add a splash of reserved pasta water if sauce is too thick. Mix well to coat pasta evenly in creamy chowder sauce.
Garnish and Serve
- Ladle Chicken and Corn Chowder Pasta into bowls. Garnish with sliced green onions. Serve immediately and enjoy!
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Chef's knife
- Measuring cups and spoons
- Colander
Notes
- Do not overcook the pasta initially, as it will cook further when simmered in the chowder sauce.
- Use whole wheat or chickpea pasta for a healthier, higher-fiber alternative.
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
- Leftovers store well refrigerated up to 3 days; reheat gently with extra broth or cream to loosen sauce.
- Freeze portions for up to 2 months, but pasta texture may soften after freezing.