At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 5 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 610 kcal
• Protein: 25 g
• Carbohydrates: 51 g
• Fat: 34 g
• Sodium: 261 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pasta

Have these measured and ready before you begin.

• 8 ounces (225 g) bow-tie pasta
• 1 cup (240 ml) heavy cream
• 120 g (4.2 oz) corn kernels
• 1 tsp fine salt
• 220 g (7.8 oz) boneless, skinless chicken breast
• 60 g (2.1 oz) kaşar cheese, grated; use kasseri or low-moisture mozzarella
• 2 tbsp olive oil
• 1 tsp ground black pepper
• 1 tablespoon chopped flat-leaf parsley

Directions

1. Bring a large pot of water to a boil. Slice the chicken breast into thin strips.

2. Heat the olive oil in a deep skillet over medium heat. Add the chicken and cook, stirring occasionally, until it is opaque and reaches 165°F (74°C).

3. Add the pasta to the boiling water and cook for about 10 minutes, or until al dente; drain well.

4. Pour the cream over the cooked chicken and simmer for 3–4 minutes. Stir in the salt, corn, and black pepper, then cook for another 2–3 minutes.

5. Add the drained pasta to the skillet and toss until evenly coated. Stir in the grated cheese until melted.

6. Divide between plates and finish with parsley.

Sources

1. USDA FoodData Central — April 2026 data release