• 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.