If you ask me, there’s not enough cozy summer comfort food out there. Not everything needs to be grilled or served cold once the weather warms up, and this Creamy Corn and Chicken Pasta is the perfect reminder. It’s light but rich, summery but comforting, and it comes together in about 25 minutes with peak-season corn and a semi-homemade assist from shredded rotisserie chicken.

The corn gets blended into a silky sauce with garlic, green onions, and white wine, then tossed with pasta, parmesan, and a touch of butter. It’s simple, flavourful, and perfect for those warm nights when you’re craving something just a little more comforting—without turning on the oven.

Why You’ll Love this Recipe:

• Comfort food with a summer twist:It’s rich and comforting without feeling heavy, thanks to the sweet corn and fresh green onion.
• Quick and easy: Comes together in about 25 minutes, perfect for weeknights when you want something satisfying fast.
• Rotisserie shortcut: Using store-bought rotisserie chicken keeps prep minimal but still adds great flavour and protein.
• Silky corn sauce: Blending fresh corn with garlic, wine, and pasta water creates the dreamiest, kind of unexpected sauce.

Ingredients for Creamy Corn & Chicken Pasta:

Fresh corn: You’ll get the best flavour from fresh, in-season corn cut straight off the cob. If corn’s not in season, feel free to sub in about 2 cups of frozen corn, just thaw it first.

Rotisserie chicken: Shredding up some rotisserie chicken is one of my favourite cooking hacks to add protein to a dish. You’ll save time without skimping on flavour. You can also boil and shred chicken breasts or thighs if you prefer homemade.

Pasta: I used a shape called sagne a pezzi (basically little lasagna pieces), but any short pasta works well here. Mafalde corte is a great similar option.

Green onions: You’ll use both parts—sauté the white ends into the sauce for flavour, and save the green tops for a fresh, vibrant garnish.

Garlic: Fresh garlic slices add that perfect depth. I like slicing instead of mincing here to prevent burning and bring out more flavour.

Butter: You’ll use butter first to sauté the corn, green onion, and garlic, and then a second time to help build the base of the sauce.

Olive oil: Combining olive oil with butter gives you just the right balance of richness and flavour when cooking the veggies.

White wine: A splash of dry white wine (like Chardonnay) helps deglaze the pan and adds subtle acidity to balance the sweetness of the corn. You can sub in chicken broth if you’d rather skip the wine.

Parmesan: No pasta dish is complete without cheese in my book. Freshly grated parmesan cheese melts into the sauce perfectly, adding a savoury touch to the sweet corn.

Salt & black pepper: This dish keeps the seasoning simple, so be generous and taste as you go.

Red chili flakes (optional): Not required, but a pinch adds a nice little kick if you’re into it.

Prep for Creamy Corn & Chicken Pasta:

I like to get all the chopping and shredding done before I start cooking so nothing slows me down once I’m at the stove.

• Cut the kernels off the corn cobs.
• Chop the green onions, keeping the white parts and green tops separate.
• Thinly slice the garlic.
• Shred the rotisserie chicken—you’ll want about 1 cup. 

How to Make Creamy Corn & Chicken Pasta:

Step One:

Bring a large pot of water to a boil and salt it generously. Add your pasta of choice and cook until al dente. While the pasta cooks, we’ll start on the sauce. Before draining, reserve 1.5–2 cups of the starchy pasta water.

Step Two:

In a large skillet over medium heat, add a drizzle of olive oil and 2 tablespoons of butter. Once melted, add the chopped white and light green parts of the green onions and the sliced garlic. Sauté for 1–2 minutes until softened and fragrant.

Step Three:

Add in the corn and continue to stir, seasoning with salt and pepper to your liking, for about 2-3 minutes. You want the corn to get some golden colour.

Step Four:

Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let it reduce for about 4–5 minutes.

Step Five:

Transfer most of the corn mixture to a blender with 1 cup of the reserved pasta water and blend until smooth. Set aside a bit of the corn mixture to stir back in at the end for texture.

Step Six:

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat and let it brown slightly (about 1–2 minutes). Pour in the blended corn sauce and stir in the grated parmesan until smooth and creamy.

Step Seven:

Add the cooked pasta straight into the sauce and toss to coat. Use more pasta water as needed to loosen the sauce.

Step Eight:

Stir in the reserved corn and the shredded rotisserie chicken, making sure everything is warmed through.

Step Nine:

Garnish with the chopped green tops of the green onions, extra parmesan, a pinch of red pepper flakes, and a crack of black pepper.

Substitutions for Creamy Corn & Chicken Pasta:

Pasta: Any short pasta shape works! Try fusilli, rigatoni, or even shells if you can’t find sagne a pezzi or mafalde corte.

Chicken: I used rotisserie chicken for ease, but any shredded chicken works here. You can cook and shred chicken breasts or thighs if you prefer homemade.

White wine: Skip the wine by subbing in ½ cup of chicken broth. You’ll still get great depth and flavour, minus the alcohol.

Parmesan: Pecorino romano would be a great swap for parmesan if that’s what you have on hand.

Green onions: No green onions? Use shallots or leeks to sauté with the corn, and swap in chopped chives for the garnish.

How to Store Creamy Corn & Chicken Pasta:

Let the pasta cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3 days.

To reheat, add a splash of water or broth to loosen the sauce before warming it in a skillet over medium heat or in the microwave. Give it a good stir and top with extra parmesan before serving.

This is the summer comfort food dish you didn’t know you needed. Tag me on social if you try it out, @britacooks! xx