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.