Creamy chicken and sweet corn pasta may sound super indulgent, but it takes less than 15 minutes to prepare so it is great for the end of a long day on the road or at home. Perfect for cool nights when you need the comfort of a classic chicken and corn soup but with the satisfaction of a big bowl of pasta.


300g dried pasta (any kind is fine)
1 large can of corn, drained well
1 cup sliced mushroom
1 cup of cooked and shredded
½ cup crème fraiche or sour cream
¼ lemon, juiced
1 green onion, thinly sliced (optional)


  1. Bring a pot of water to the boil and cook pasta according to directions. Drain well and set aside.
  2. Heat a large pan over medium high heat with a drizzle oil. Add the corn and toast lightly before adding the mushrooms and chicken, saute for a further 3-4 minutes or until mushrooms have softened and chicken is lightly browned.
  3. Stir through crème fraiche and season well with salt and pepper, add lemon juice. Reduce sauce until slightly thickened, add pasta and heat through.
  4. Scatter through green onion and serve.

Serves 3-4


  • Using crème fraiche or sour cream gives you a tangy sauce which cuts down on the heaviness of traditional cream-based sauces.
  • Reserve a small amount of the pasta cooking water to thin the sauce before serving if required.


  • Chicken can be omitted for a vegetarian option
  • Any kind of mushroom can be used, soaked dried mushrooms work well if on the road
  • Brown onion, finely diced and cooked off at step 2 before adding the corn can be used in place of green onions


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