Creamy Cajun Corn Chicken Pasta - Super Tasty Recipes

Start Cooking

Prep Time:5

Cook Time:20

Total Time:25

Ingredients

2 boneless skinless chicken breasts cubed
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp of Cajun seasoning
½ tsp of red pepper flakes
2 tbsp vegetable oil
3 cups of frozen sweet corn
3 cloves of garlic minced
12 oz of penne pasta
2 cups heavy cream
½ cup of chicken broth
1 cup freshly grated parmesan cheese
Fresh parsley for topping optional

Instructions

Step 1: Cook the Pasta - Bring a large pot of salted water to a boil and cook the penne according to the package directions until it is tender but still has a little bite. Before you drain it, I like to make sure the pasta is not too soft because it will get tossed in the hot sauce later. Drain the pasta and set it aside while you work on the chicken and sauce.
Step 2: Season the Chicken - Add the cubed chicken breasts to a large bowl, then sprinkle in the salt, pepper, paprika, Cajun seasoning, and red pepper flakes. Give everything a good stir until each piece of chicken is coated in those smoky spices. This step matters because you want the flavor on the chicken itself, not just floating around in the sauce later.
Step 3: Brown the Chicken - Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot, add the seasoned chicken in an even layer. Let it cook until the pieces are golden on the outside and fully cooked through. Try not to fuss with it too much at first, because letting the chicken sit against the hot pan helps it get that tasty golden color.
Step 4: Add the Corn and Garlic - Once the chicken is cooked, add the frozen sweet corn and minced garlic right into the skillet. Stir everything together and cook for about three to four minutes. The corn will warm through, the garlic will soften, and the skillet will start smelling like the kind of dinner that gets people asking when it is ready.
Step 5: Build the Creamy Cajun Sauce - Pour in the heavy cream and chicken broth, then stir everything together so the seasoned bits from the bottom of the skillet mix into the sauce. Bring it to a low simmer, not a wild boil. A gentle simmer helps the cream thicken slowly and keeps the sauce smooth.
Step 6: Melt in the Parmesan - Once the sauce is simmering, add the freshly grated parmesan cheese and stir until it melts into the cream. The sauce should start looking thick, glossy, and rich. If it feels a little too thick, add a small splash of chicken broth. If it feels too thin, let it simmer for another minute or two.
Step 7: Toss in the Pasta - Add the cooked penne to the skillet and toss until every piece is coated in that creamy Cajun parmesan sauce. This is the moment where everything comes together. The pasta soaks up a little sauce, the corn gets tucked into all the little spaces, and the chicken makes it hearty enough for a full dinner.
Step 8: Finish and Serve - Sprinkle fresh parsley over the top if you are using it, then serve the pasta warm. I like to bring the skillet right to the table, because there is something nice about everyone scooping out a big helping from the same pan. It feels homey, and this is definitely a homey kind of meal.

Notes

Substitutions

Chicken thighs: Use boneless skinless chicken thighs if you want richer, juicier meat.
Different pasta: Rotini, bowtie, rigatoni, or shells all work well because they hold the creamy sauce nicely.
Canned corn: Use drained canned corn if that is what you have, but frozen corn gives the best sweet crisp bite.
Fresh corn: Cut corn from the cob when it is in season for a fresh summer version.
Half and half: Use half and half for a lighter sauce, though it will not be quite as rich as heavy cream.
Pecorino Romano: Swap parmesan for pecorino if you like a sharper, saltier cheese flavor.

Variations

Extra spicy pasta: Add more Cajun seasoning or another pinch of red pepper flakes if you like stronger heat.
Veggie loaded pasta: Stir in spinach, bell peppers, or mushrooms with the corn for extra color and texture.
Smoky sausage version: Add sliced smoked sausage with the chicken for a heartier Cajun inspired dinner.
Lemon finish: Add a small squeeze of lemon at the end to brighten up the creamy sauce.
Cheesy baked version: Transfer the finished pasta to a baking dish, top with extra parmesan, and broil until bubbly.

Tips and Tricks

Use freshly grated parmesan: Fresh parmesan melts smoother and gives the sauce a creamy texture without clumping.
Do not overcook the pasta: Slightly firm pasta holds up better when tossed with the hot sauce.
Simmer gently: Keep the cream at a low simmer so the sauce stays smooth and silky.
Taste before serving: Cajun seasoning blends vary, so taste the sauce and adjust salt or spice as needed.
Save a splash of broth: A little extra chicken broth can loosen the sauce if it thickens too much.
Cut chicken evenly: Similar sized chicken pieces cook at the same speed and stay tender.

Serving Ideas

Garlic bread: Serve this pasta with warm garlic bread for scooping up the creamy Cajun sauce.
Simple salad: A crisp green salad helps balance the richness of the pasta.
Roasted broccoli: Broccoli adds a nice fresh bite and works well with the smoky cream sauce.
Buttered green beans: Green beans keep the plate simple and family friendly.
Extra parmesan: A little more grated parmesan on top never hurts, at least not in my kitchen.

Storage and Make Ahead Tips

Refrigerate leftovers: Store leftovers in an airtight container in the fridge for three to four days.
Reheat gently: Warm the pasta on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Avoid high heat: Cream sauces can separate if heated too aggressively, so go slow and stir often.
Meal prep portions: Divide into containers for easy lunches during the week.
Freezing note: You can freeze it, but the cream sauce may change texture after thawing, so fresh or refrigerated is best.

Private Notes

Click here to add your own private notes.

Servings: servings