Welcome to a vibrant twist on classic pasta dishes — the One-Pot Mexican Street Corn Pasta with Chicken. This recipe brings together the smoky, spicy flavors of Mexican street corn with tender chicken and creamy pasta all cooked in a single pot. It’s a comforting, flavorful meal that’s perfect for busy weeknights when you want something quick yet satisfying. The blend of chili powder, cumin, and garlic powder with sweet corn, juicy tomatoes, and melty cheeses makes every bite a fiesta of textures and tastes.

Why This One-Pot Mexican Street Corn Pasta with Chicken Stands Out

This dish stands out for several reasons. First, it’s incredibly convenient — everything cooks in one pot, which means minimal cleanup and maximum flavor. The pasta absorbs all the savory, creamy sauce infused with spices and chicken broth, making each forkful rich and luscious. Second, the addition of Mexican street corn elements like chili powder, fresh cilantro, lime, and cheeses gives the pasta a unique, bold flavor profile that’s both comforting and exciting.

Plus, using diced chicken breasts seasoned with warming spices adds a hearty protein component that complements the sweetness of the corn and tanginess of the tomatoes. The combination of shredded cheddar and crumbled feta cheese provides a wonderful melty texture with a slight tang, balancing the creaminess perfectly. Finally, a squeeze of lime right before serving adds a fresh, zesty finish that brightens the dish.

What’s in the Bowl

8 ounces pasta (your choice, but penne or rotini work great)
1 tablespoon olive oil for sautéing
2 chicken breasts, diced
1 teaspoon chili powder for that smoky heat
1 teaspoon cumin for warmth and depth
1 teaspoon garlic powder for aromatic flavor
1 cup corn (frozen or fresh, either works beautifully)
1 cup diced tomatoes (canned or fresh for juiciness)
1 cup chicken broth to simmer the pasta and infuse flavor
1 cup heavy cream for a luscious sauce
1 cup shredded cheddar cheese for melty richness
1/2 cup crumbled feta cheese adds a tangy contrast
1/4 cup chopped fresh cilantro for a burst of freshness
Salt and pepper to taste
Lime wedges for serving, to brighten the dish

What You’ll Need (Gear)

Large deep skillet or sauté pan with a lid – essential for cooking everything in one pot.
Sharp knife and cutting board – for dicing chicken and chopping cilantro.
Measuring spoons and cups – to keep the seasoning and liquids accurate.
Wooden spoon or silicone spatula – for stirring without scratching your pan.
Colander (optional) – if you want to rinse pasta before cooking, though not necessary here.

Step-by-Step: One-Pot Mexican Street Corn Pasta with Chicken

Step 1: Prepare the Chicken

Start by heating the olive oil in your large skillet over medium-high heat. Toss in the diced chicken breasts and season with chili powder, cumin, garlic powder, salt, and pepper. Sauté until the chicken is browned on all sides and cooked through, about 5-7 minutes. This step builds the base flavor for your dish.

Step 2: Add Corn and Tomatoes

Once the chicken is cooked, add the corn kernels and diced tomatoes directly into the skillet. Stir everything together and let it cook for 2-3 minutes until the corn is tender and the tomatoes release their juices.

Step 3: Pour in Liquids and Add Pasta

Pour in the chicken broth and heavy cream, then add the pasta. Stir well to combine all ingredients. The pasta will cook right in this flavorful liquid, absorbing the spices and richness as it softens.

Step 4: Simmer and Stir

Bring the mixture to a gentle boil, then reduce heat to medium-low and cover the pan. Let it simmer for about 10-12 minutes or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Step 5: Add Cheeses and Cilantro

Remove the lid and sprinkle shredded cheddar cheese and crumbled feta over the pasta. Stir gently until the cheeses melt into the sauce, creating a creamy, cheesy coating. Add the chopped fresh cilantro and stir to combine.

Step 6: Serve with Lime Wedges

Serve the pasta hot with lime wedges on the side for squeezing. The citrus juice adds a fresh, tangy brightness that balances the rich, creamy flavors perfectly.

Allergy-Friendly Swaps

Dairy-free: Substitute heavy cream with coconut cream or a cashew cream for a dairy-free option. Use dairy-free cheddar and feta-style cheeses.
Gluten-free: Use gluten-free pasta to keep the dish accessible for gluten-sensitive diets.
Low sodium: Opt for low-sodium chicken broth and adjust salt levels accordingly.
Vegetarian: Replace chicken with plant-based protein like diced tofu or tempeh and use vegetable broth in place of chicken broth.

What Could Go Wrong

Pasta Overcooking: Keep an eye on the pasta’s texture. Overcooking can make it mushy, so check for al dente around the 10-minute mark.
Burning on Bottom: Stir occasionally during simmering to prevent the sauce from sticking and burning on the bottom of your pan.
Under-seasoned: Taste before serving and adjust salt, pepper, and lime to enhance the flavors.
Chicken Dryness: Ensure the chicken is diced evenly and cooked just until done to avoid dryness.

Meal Prep & Storage Notes

This One-Pot Mexican Street Corn Pasta with Chicken is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce and warm gently on the stovetop or microwave.

For freezing, portion the pasta into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.

Frequently Asked Questions

Can I use other types of pasta?

Absolutely! While penne or rotini are great for holding the sauce, you can swap in fusilli, farfalle, or even elbow macaroni based on what you have on hand.

Is it possible to make this dish vegetarian?

Yes, swap the chicken for tofu, tempeh, or a plant-based meat alternative, and use vegetable broth instead of chicken broth. The spices and creamy sauce will still shine beautifully.

How spicy is this dish?

The chili powder adds a mild to moderate heat, but you can adjust it to your taste by using less or more. For extra kick, add a pinch of cayenne or diced jalapeño.

Can I prepare this dish ahead of time?

You can prep the chicken and chop the veggies ahead to save time. The pasta cooks quickly, so it’s best made fresh, but leftovers reheat well for busy days.

Similar Recipes

Creamy White Pesto Chicken Pasta – another luscious, one-pot pasta dish packed with flavor and easy to make.
Mexican Chicken Marinade – perfect if you want to marinate your chicken with bold, authentic Mexican spices before cooking.

The Last Word

This One-Pot Mexican Street Corn Pasta with Chicken is a wonderful way to infuse your dinner routine with bold, comforting flavors without a ton of fuss. The combination of creamy sauce, spiced chicken, and fresh ingredients makes for a dish that feels both indulgent and wholesome. Plus, the one-pot method means less time cleaning and more time enjoying your meal. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a favorite go-to for busy nights and casual gatherings alike.

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