This dinner has been on rotation ever since the corn, zucchini and tomatoes have been showing up at our local farm stand. It’s even better now that we have zucchini from the garden. I know lots of families are headed back to school all ready, and with high school sports starting already it is really back to a full schedule for our fam.
But this dinner is helping us hold on to the sweet days of summer.
This is such an easy dinner, and you can make it even faster & easier with a rotisserie chicken. The amazing flavor comes from cooking it in white wine, and using the easy & delicious secret ingredient – chive cream cheese.
I have made this dish plenty of times with just cream and it still turned out great, but when I was out of cream recently I used this instead and it was such a happy accident! It really brought this dish to the next level so I highly recommend. If you want to use regular cream cheese + fresh chives that works too.
After making this a bunch this summer, I also really like to cut the zucchini in bigger chunks so they don’t fall apart too easily. This is such a chunky pasta dish that will make you feel amazing. The fresh corn makes it so try to use it instead of frozen if you can.
You guys will love this dinner, and it is great for little fingers too since corn and tomatoes are usually a hit (they can pick around the zucchini if they have to). Hope you try it as much as you can before all these beautiful summer ingredients are just a thing to remember. Just make sure to break it out again next summer. 🙂
Happy Eating, xoxo Katie
Creamy Chicken, Corn, Tomato and Zucchini Pasta
1 lb. orecchiette or other small pasta shape (like penne)
2 tablespoons extra virgin olive oil
4 shallots, thinly sliced
3 garlic cloves, minced
1 lb. chicken, cubed
4 small (or 3 large) ears of corn, kernels removed to equal about 2.5 cups
1 zucchini, chopped chunky (so they don’t fall apart)
1 pint cherry tomatoes
1 tsp. salt
½ tsp. pepper
1 cup white wine
1 cup chicken broth
1 cup chive whipped cream cheese (or more to taste)
Fresh basil or chives
Boil pasta according to package directions.
Heat olive oil over medium heat in a large pan. Sautee shallots with a pinch of salt for 3-5 minutes until soft. Add garlic and cook for 1 minute. Add chicken and if raw, cook for 5-6 minutes. (If using rotisserie you can skip to next step). Add corn, zucchini, tomatoes, salt and pepper and sautee for 5 more minutes. Add wine and let it reduce for 5 minutes. Then add chicken broth and cook for 2 minutes. Stir in cream cheese until melted.
Serve over pasta immediately, garnishing with basil or chives.