Creamy Chicken and Corn Pasta with Bacon: A Decadent Delight

This Creamy Chicken and Corn Pasta with Bacon is a rich and satisfying dish that perfectly balances savory chicken, sweet corn, and smoky bacon. The creamy sauce, combined with tender pasta and a hint of spice, creates a comfort food classic that’s perfect for any dinner table. Easy to make and sure to please, this recipe is a must-try for pasta lovers.

In our home, this Creamy Chicken and Corn Pasta with Bacon has become synonymous with cozy, indulgent evenings. My husband, a self-proclaimed bacon aficionado, was hooked from the first bite, while our kids love the sweet burst of corn paired with the creamy sauce. This dish has turned into our go-to for special family dinners, evoking memories of laughter and contentment with every mouthful. It’s more than just a meal; it’s a cherished tradition that brings warmth and joy to our table.

Why This Creamy Chicken and Corn Pasta with Bacon?

Rich and Creamy: The luscious sauce made with heavy cream and Parmesan cheese envelops every bite.
Savory and Sweet: The combination of seasoned chicken, smoky bacon, and sweet corn kernels creates a balanced flavor profile.
Easy and Quick: Despite its gourmet taste, this dish is straightforward and quick to prepare, making it perfect for weeknight dinners.
Versatile: Can be garnished with fresh herbs like thyme, oregano, or marjoram for added flavor and a touch of elegance.

Ingredients

Pasta and Cheese:

285 grams (10 oz) farfalle (bow-tie pasta)
50 grams (½ cup) Parmesan cheese, shredded

Chicken:

680 grams (1.5 lb) chicken thighs or breasts (skinless, boneless)
1.5 teaspoons smoked paprika
1 teaspoon Italian seasoning
¼ teaspoon salt
Freshly ground black pepper to taste
30 milliliters (2 tablespoons) olive oil

Corn:

15 milliliters (1 tablespoon) olive oil
Salt and pepper to taste
320 grams (2 cups) corn kernels (from 4 ears of corn)
1 teaspoon smoked paprika
1 teaspoon chili powder

Other Ingredients:

240 milliliters (1 cup) heavy cream
8 strips bacon, cooked and crumbled
Fresh herbs (thyme, oregano, or marjoram) for garnish

Directions

Cook Pasta:
- Bring a large pot of water to a boil. Cook the farfalle pasta according to package instructions (usually about 10-12 minutes). Drain and set aside.
Shred Cheese:
- Shred ½ cup of Parmesan cheese and set it near the stove to warm up slightly. This helps the cheese melt smoothly into the sauce.
Cook Chicken:
- Slice the chicken thighs or breasts into thin strips. Season with smoked paprika, Italian seasoning, salt, and pepper.
- Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil and cook the chicken for about 4-5 minutes per side until fully cooked. Remove the chicken from the skillet and set aside.
Make Creamy Corn Sauce:
- In the same skillet, add 1 tablespoon of olive oil, the cooked corn kernels, salt, pepper, smoked paprika, and chili powder. Stir and cook on low heat for about 3 minutes to combine the flavors.
- Remove half of the corn mixture and set aside.
- Add 1 cup of heavy cream to the skillet with the remaining corn. Bring to a gentle simmer.
- Stir in the shredded Parmesan cheese and cook on low heat until the cheese melts and the sauce thickens.
Combine and Serve:
- Add the cooked pasta and chicken to the skillet with the creamy corn sauce. Stir well to coat everything evenly.
- Top with the reserved corn, crumbled bacon, and garnish with fresh herbs.
- Serve hot and enjoy!

Notes:

Substitutions: You can use turkey bacon for a lower-fat option or omit the bacon for a vegetarian version (substitute chicken with more vegetables like mushrooms or bell peppers).
Extra Creaminess: For an even creamier sauce, add an extra ¼ cup of heavy cream.
Herb Variations: Experiment with different fresh herbs to customize the flavor to your liking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.