Creamy Sauced Chicken with Veggie Pasta & Butter Corn 🌽🍝

This plate is comfort food on beast mode. Juicy oven-baked chicken thighs drenched in a rich, creamy sauce, paired with colorful veggie pasta, buttery corn on the cob, and spiced sautéed cauliflower — it’s hearty, cozy, and straight-up Sunday-dinner vibes. One plate, zero regrets 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Saucy Chicken:

4 chicken thighs (bone-in or boneless)

2 tbsp olive oil

1 tsp paprika

½ tsp garlic powder

½ tsp black pepper

Salt to taste

½ cup heavy cream

2 tbsp tomato paste

½ tsp dried thyme or mixed herbs

For the Pasta Salad:

1½ cups rotini pasta (mixed colors)

½ cup diced bell peppers

¼ cup green beans, chopped

¼ cup creamy dressing or mayo

Salt & pepper

For the Sides:

2 corn cobs, boiled

1 cup cauliflower florets

¼ cup shredded carrots

1 tsp olive oil

½ tsp turmeric or curry powder

Salt to taste

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Bake the Chicken: Season chicken with paprika, garlic powder, salt, and pepper. Sear briefly in oil, then bake at 375°F (190°C) for 30–35 minutes.

Make the Sauce: In the same pan, stir in tomato paste, cream, herbs, and pan drippings. Simmer until thick and glossy. Spoon sauce over chicken.

Cook the Pasta: Boil pasta until al dente. Toss with veggies, dressing, salt, and pepper. Chill slightly or serve warm.

Prepare the Veggies: Boil corn until tender. Sauté cauliflower and carrots with olive oil, turmeric, and salt until soft and lightly golden.

Plate It Up: Arrange chicken with sauce front and center, pasta to the side, corn on the cob, and cauliflower to finish. Dig in while it’s hot 🔥

Prep Time: 20 mins

Cooking Time: 40 mins

Total Time: 1 hour

Servings: 2

Kcal: ~820 kcal per serving