Creamy Mexican Street Corn & Chicken Pasta

Step 1: Prepare Ingredients

1. Boil Water: Fill a medium-sized pot with water, add a pinch of salt, and bring it to a boil. This will be for your pasta.

2. Wash and Dry Produce: Rinse the bell pepper, scallions, and jalapeño under cold water, then dry them using paper towels.

3. Prep Bell Pepper: Cut off the top of the bell pepper, remove the seeds, and dice it into small pieces (about ½ inch). This helps it cook faster and mix well with the pasta.

4. Drain Corn: If using canned or frozen corn, drain it well in a colander, then pat it dry with paper towels to remove excess liquid. This helps it get a nice sear when cooked.

5. Prepare Scallions: Trim both ends of the scallions and slice them thinly. Set aside the whites (used for cooking) and the greens (used for garnishing).

6. Mince Jalapeño: Cut the jalapeño in half, remove the seeds and ribs (if you prefer it mild), then finely mince half (whole for 4 servings). You can leave the seeds if you want it spicier.

Step 2: Cook the Pasta

1. Cook Penne: Once the water is boiling, add the penne pasta. Stir it gently to prevent it from sticking. Cook for about 9-11 minutes, or until the pasta is firm but tender (this is called “al dente”).

2. Save Pasta Water: Before draining the pasta, reserve ½ cup of pasta cooking water (1 cup if cooking for 4 servings). This starchy water will help make the sauce creamy.

3. Drain Pasta: Once the pasta is done, drain it in a colander and set it aside.

4. Cook Chicken: While the pasta is cooking, take the chopped chicken breast and drain any excess liquid. Heat a small amount of oil in a large pan over medium-high heat. Add the chicken to the pan and cook, stirring occasionally, for 4-6 minutes, until the chicken is browned and cooked through. Once done, remove the chicken from the pan and set it aside.

Step 3: Cook the Bell Pepper

1. Cook Bell Pepper: In the same pan you used for the chicken, add another small drizzle of oil over medium heat. Add the diced bell pepper to the pan. Season with a pinch of salt and pepper. Stir occasionally until the bell pepper becomes tender, about 5-7 minutes.

   • Tip: If the pepper starts to brown or char too much, just add a splash of water to help it cook more evenly.

Step 4: Finish Cooking the Veggies

1. Add Corn: Add a little more oil and the corn to the pan with the bell pepper. Cook until the corn starts to get a light char (about 4-6 minutes).

2. Add Flavor: Stir in the scallion whites, garlic powder, half the fajita spice blend (all for 4 servings), and your minced jalapeño. Stir everything around for about 2-3 minutes until it smells really good and fragrant.

3. Reserve Some Veggies: Remove the pan from the heat and take ¼ of the veggie mixture out. Put it on a plate for serving later (this will be the topping for the pasta).

Step 5: Make the Creamy Pasta Sauce

1. Combine Veggies and Pasta: Return the pan with the remaining veggies to the stovetop over low heat. Stir in the drained penne pasta, cream sauce base, cream cheese, half the pepper jack cheese, and half the scallion greens.

2. Add Pasta Water: Pour in ¼ cup of reserved pasta cooking water (½ cup for 4 servings) to help create a smooth, creamy sauce. Stir everything gently until the cream cheese is melted and the pasta is fully coated in sauce.

   • Tip: If the sauce is too thick, add a little more pasta water, just a splash at a time, until the sauce reaches the right consistency.

3. Add Butter: Turn off the heat and stir in 1 tablespoon of butter (2 tablespoons for 4 servings) until melted. Taste and season with salt and pepper as needed.

4. Add Chicken: Stir the cooked chicken breast back into the pasta, mixing it all together.

Step 6: Serve and Garnish

1. Plate the Pasta: Divide the creamy pasta into bowls.

2. Top with Veggies: Spoon the reserved veggie mixture on top of the pasta for a fresh crunch and color.

3. Garnish: Sprinkle the remaining pepper jack cheese and scallion greens on top to finish.

Final Tip:

• Check Chicken Temperature: If you're unsure the chicken is fully cooked, use a food thermometer. The internal temperature should reach 165°F.

flavorful Creamy Mexican Street Corn & Chicken Pasta with ease!