Need an easy, midweek crowd-pleaser? Try this Creamy Chicken Pasta with Broccoli and Sweetcorn! It’s simple, nourishing, and ready in less than 30 minutes. Tender chicken, sweetcorn, and broccoli are coated in a rich, creamy sauce, then tossed with perfectly cooked pasta for a comforting dinner everyone will love. Made from scratch but surprisingly easy to pull together, this recipe feels a little special without keeping you in the kitchen all evening. It’s the kind of cozy, reliable dinner that works just as well for busy weeknights as it does for a relaxed family meal—everyone will think you spent hours on it ;)
Ingredients list for the Creamy Chicken Pasta with Sweetcorn and Broccoli
- 8 oz (225g) chicken breast, diced (or other cuts, see tips)
- 8 oz (225g) pasta (we used rigatoni here)
- 3 oz (85g) cream cheese, at room temperature
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken stock
- 8 oz (225g) broccoli florets
- 4 oz (110g) sweet corn kernels, fresh or frozen
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoons grated parmesan, optional
Recipe highlights
- Simple prep and quick cooking make this chicken dinner ideal for busy mid-week dinners.
- Nourishing without being heavy: The sauce is rich and comforting, balanced by crisp broccoli and sweet corn.
- The cream sauce is easy to tweak: Adjust the texture to you linking by adding more liquid to the sauce
For a lighter take on this recipe, try our variant, made without cream or pasta: Chicken Stir-Fry with Sweetcorn and Broccoli.
Directions
1. In a large plate, marinate the diced chicken with Italian seasoning, paprika, salt, and chili pepper flakes.
2. Cook pasta in a large pot of salted water, following package directions. Keep them al dente.
3. In the meantime, plunge the broccoli florets in a pot of boiling water, then drain and soak in ice water to stop the cooking. Drain and set aside.
4. In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the diced onion and cook 1-2 minutes until translucent and tender.
5. Add the diced chicken in a single layer and cook undisturbed for 1 minute, then stir and cook on all sides until golden, but not fully cooked. The chicken will finish cooking in the creamy sauce.
6. Add the sweet corn and garlic to the skillet and stir well.
7. Deglaze the pan with 1/4 cup of water. Add the cream cheese and stir gently until melted into the sauce. Adjust thickness with more water if needed.
8. Add the blanched broccoli florets and simmer chicken, broccoli, and sweetcorn for 3 or 4 minutes. Adjust seasoning if needed.
9. Add the cooked and drained pasta to the skillet, and give a good stir to coat the pasta. Reheat for a minute or two.
10. Sprinkle with more red chili pepper flakes, parmesan, and serve the creamy chicken and veggies over rice, pasta, or on their own – just like an enriched stir-fry. Enjoy! ❤️
Pro tips
- Cook chicken in one layer, undisturbed, for a couple of minutes before stirring. This ensures a golden crust, and a noce texture that will keep contrasting with the creaminess and pasta.
- Keep the pasta slightly undercooked so it finishes perfectly in the cream sauce.
- You can skip blanching the broccoli if you cut it into smaller florets. The drawback is that broccoli will run into the sauce instead of keeping its big chunks.
How to keep leftovers
You can keep any chicken pasta leftovers for up to 2 days in an airtight container stored in your refrigerator. Reheat in a skillet with a few drops of water to loosen the sauce. Keep in mind the pasta will get mushy if you keep it for too long. A good alternative is to keep the creamy chicken and veggies separated from the pasta. Store and reheat the leftovers separately and then assemble right before dinner.
More creamy chicken recipes you should try
- 15+ Creamy Chicken Breast Recipes for Easy Weeknight Dinners
- Creamy Chicken Breast in Spinach Parmesan Sauce
- Creamy Chicken Soup with Pasta and Spinach
- Creamy Chicken and Cauliflower Casserole
Creamy Chicken Pasta with Sweetcorn and Broccoli
A quick and comforting creamy chicken pasta with broccoli and sweetcorn, ready in under 30 minutes—perfect for busy weeknights and cozy family dinners.
- 8 oz (225g) chicken breast, diced (or other cuts, see tips)
- 8 oz (225g) pasta (we used rigatoni here)
- 3 oz (85g) cream cheese, at room temperature
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken stock
- 8 oz (225g) broccoli florets
- 4 oz (110g) sweet corn kernels, fresh or frozen
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 teaspoons grated parmesan, optional
Instructions
- In a large plate, marinate the diced chicken with Italian seasoning, paprika, salt, and chili pepper flakes.
- Cook pasta in a large pot of salted water, following package directions. Keep them al dente.
- In the meantime, plunge the broccoli florets in a pot of boiling water, then drain and soak in ice water to stop the cooking. Drain and set aside.
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the diced onion and cook 1-2 minutes until translucent and tender.
- Add the diced chicken in a single layer and cook undisturbed for 1 minute, then stir and cook on all sides until golden, but not fully cooked. The chicken will finish cooking in the creamy sauce.
- Add the sweet corn and garlic to the skillet and stir well.
- Deglaze the pan with 1/4 cup of water. Add the cream cheese and stir gently until melted into the sauce. Adjust thickness with more water if needed.
- Add the blanched broccoli florets and simmer chicken, broccoli, and sweetcorn for 3 or 4 minutes. Adjust seasoning if needed.
- Add the cooked and drained pasta to the skillet, and give a good stir to coat the pasta. Reheat for a minute or two.
- Sprinkle with more red chili pepper flakes and serve the creamy chicken and veggies over rice, pasta, or on their own - just like an enriched stir-fry. Enjoy! ❤️
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