Creamed Corn Chicken Pasta

Ingredients

• 350g penne (penne or fusilli)
• 500g chicken breast, cut into pieces
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300g creamed corn (tinned)
• 150ml double cream
• 100g baby spinach
• 50g Parmesan, grated
• 25g butter
• 1 tbsp olive oil
• 1 tsp lemon zest (optional)
• ½ tsp smoked paprika
• sea salt and black pepper, to season

Method

1. Bring a large pan of well-salted water to the boil and cook the pasta to just shy of al dente according to the packet, around 8–10 minutes. Reserve 100ml of the cooking water, then drain.
2. While the pasta cooks, heat the olive oil and half the butter in a large frying pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the chicken pieces and cook for 5–6 minutes until sealed and turning golden at the edges.
3. Stir in the crushed garlic and smoked paprika and cook for 1 minute until fragrant. Pour in the creamed corn and double cream, bring to a gentle simmer and cook for 3–4 minutes until the sauce is glossy and slightly thickened.
4. Fold in the spinach and Parmesan so they wilt into the sauce. If it feels too thick, add a splash of the reserved pasta water to loosen it to a silky coating consistency.
5. Tip the drained pasta into the pan and toss thoroughly so every piece is coated. Finish with the remaining butter and the lemon zest if using, then check the seasoning and adjust with salt and pepper.
6. Serve immediately while the sauce is still glossy and clinging to the pasta, with extra Parmesan and a grind of black pepper at the table.