Corn and Basil Pasta with Chicken
Serves 445 mins prep
A delicious pasta dish featuring fusilli with a creamy corn and basil sauce, paired with marinated and oven-cooked chicken breasts. Perfect for a flavorful and satisfying dinner.
0 servings
What you need
Instructions
1. In a large bowl, add chicken, 1 tablespoon olive oil, and the remaining ingredients for the chicken marinade. Mix until chicken is fully coated. Cover and let marinate in the refrigerator for at least 30 minutes. 2. Ensure chicken is at room temperature before cooking. Preheat oven to 350°F. 3. In an oven-safe skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add chicken and cook for 4 minutes. Flip and place in the oven. Cook for 8-10 minutes until fully cooked and internal temperature reaches 165°F. 4. Cook pasta according to package directions. Reserve 1 cup pasta water, drain, and set aside. 5. In a saucepan, heat 3 tablespoons butter over medium heat. Add shallot, garlic, thyme, and red pepper flakes. Mix. 6. Reserve 1/2 cup corn kernels and add the rest to the pan. Season with salt. Cook, stirring for 3-4 minutes. Add 1/2 cup pasta water, mix, and simmer for 3-5 minutes. Season with salt and pepper to taste. 7. Add corn mixture to a blender along with basil and blend until a smooth purée forms. 8. In a large pan over medium heat, add remaining 1 tablespoon butter and remaining corn kernels. Sauté for about 1 minute. 9. Turn heat to low, add corn purée, and mix. Add lemon zest and lemon juice and mix. Add pasta and mix until fully coated. 10. Mix in mascarpone cheese and some of the remaining pasta water to reach desired sauce consistency. Add Parmesan cheese and mix to combine. Season to taste with salt and pepper. 11. Top with more chopped basil and Parmesan cheese. Serve with chicken and enjoy.