Creamy corn pasta with parmesan crusted chicken
This creamy corn pasta recipe served with crispy Parmesan crusted chicken and fresh basil is a delicious summer dinner recipe.
Ingredients needed
- Butter.
- Fresh corn. I sliced the kernels off ears of corn but frozen corn can also be used.
- Fresh garlic cloves.
- Cream.
- Fresh lemon juice.
- Fresh basil.
- Chilli flakes.
- Salt and black pepper.
- Pasta. I used spaghetti but linguine, tagliatelle or fettuccini will all be delicious.
- Parmesan crusted chicken.
How to make corn pasta (summary)
- Make the parmesan crusted chicken: Using recipe instructions, make the parmesan crusted chicken. The cooked chicken can be kept in a warm oven while you make the sauce and cook the pasta.
- Make the creamy corn pasta sauce: Slice the corn off the cob with a sharp knife. Heat a knob of butter in a large, deep pan over medium high heat. Add the corn and cook for a few minutes then add the garlic. Cook until fragrant then pour in the cream. Season with salt, pepper and chilli flakes. Allow the sauce to simmer until the sauce easily coats the back of a spoon. Add sliced basil, a generous squeeze of lemon juice and if necessary, add more salt and pepper.
- Cook the pasta: While the sauce cooks, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Reserve a cup of the pasta cooking water then drain the pasta.
- Serve: Toss the pasta with the sauce then serve with the crispy chicken, fresh basil and a generous sprinkle of grated Parmesan cheese.
Can I make this pasta ahead?
The pasta sauce can be made a day or two in advance and kept in an airtight container in the fridge. The chicken is best served fresh but can also be kept in the fridge for up to 2 days and reheated in a hot oven or in the air fryer.
Summer pasta recipes
Ingredients
- 500 g (1lb) Parmesan crusted chicken (4 chicken breasts)
For the corn pasta sauce
- 1 tbsp butter
- 4 garlic cloves thinly sliced
- 4 ears of corn
- 1 cup cream
- 1-2 tsp lemon juice
- 1 tsp salt
- ½ tsp pepper
- 1 tsp chilli flakes
- 500 g (1lb) pasta
- fresh basil
- parmesan cheese grated
Instructions
- Using recipe instructions, make the parmesan crusted chicken. The cooked chicken can be kept in a warm oven while you make the sauce and cook the pasta.
Make the creamy corn pasta sauce
- Slice the corn off the cob with a sharp knife.
- Heat a knob of butter in a large, deep pan over medium high heat. Add the corn and cook for a few minutes then add the garlic.
- Cook until fragrant then pour in the cream.
- Season with salt, pepper and chilli flakes.
- Allow the sauce to simmer until the sauce easily coats the back of a spoon. Add sliced basil, a generous squeeze of lemon juice and if necessary, add more salt and pepper.
Cook the pasta
- While the sauce cooks, bring a large pot of salted water to the boil.
- Add the pasta and cook until al dente. Reserve a cup of the pasta cooking water then drain the pasta.
- Toss the pasta with the sauce then serve with the crispy chicken, fresh basil and a generous sprinkle of grated Parmesan cheese.
Nutrition
Calories: 686kcal | Carbohydrates: 95g | Protein: 40g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 874mg | Potassium: 573mg | Fiber: 3g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg
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