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A close-up shot of a black bowl filled with savory Corn Pasta with Chicken, corn, tomatoes, and topped with crumbled cheese and cilantro.
Maryam

Corn Pasta with Pan-Seared Chicken and Roasted Cherry Tomatoes

A vibrant and hearty pasta dish featuring tender pan-seared chicken, sweet corn, burst cherry tomatoes, and a light, flavorful sauce, perfect for a satisfying weeknight meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
For the Roasted Cherry Tomatoes
  • 1 pint cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp dried oregano
For the Pasta & Sauce
  • 12 oz pasta your choice (e.g., penne, fusilli, farfalle)
  • 2 cups fresh corn kernels from about 2-3 ears, or frozen and thawed
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 shallot finely diced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • Pinch red pepper flakes optional, for a kick
  • Salt and black pepper to taste

Equipment

  • Large Pot
  • Large skillet
  • Baking Sheet
  • Mixing Bowl
  • Tongs
  • Whisk

Method
 

1. Prepare and Roast Cherry Tomatoes
  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried oregano.
  3. Roast for 15-20 minutes, or until softened and slightly burst. Set aside.
2. Cook the Chicken
  1. Pat the cubed chicken dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. You may need to do this in batches.
  3. Remove chicken from the skillet and set aside.
3. Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Drain the pasta and set aside.
4. Build the Corn Pasta Sauce
  1. In the same large skillet (no need to clean), add 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced shallot. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
  2. Stir in the fresh or thawed corn kernels and cook for another 3-4 minutes, allowing the corn to slightly caramelize.
  3. Pour in the chicken broth, bringing it to a simmer and scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly reduced.
  4. Stir in the heavy cream and half of the grated Parmesan cheese. Continue to simmer gently for 2-3 minutes until the sauce slightly thickens. Season with salt and black pepper to taste.
5. Combine and Serve
  1. Add the cooked pasta, cooked chicken, and roasted cherry tomatoes to the skillet with the sauce. Toss gently to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
  2. Stir in the fresh basil and fresh parsley. Add red pepper flakes if desired.
  3. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh herbs.

Notes

For an extra layer of flavor, you can grill or pan-fry whole chicken breasts and then slice or shred them after cooking.
To make this vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables like zucchini or bell peppers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.