Creamy Chicken Corn Pasta Bacon (Printable Recipe)
Creamy chicken pasta with corn, bacon, and parmesan – comforting and quick in just 30 minutes.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz farfalle pasta
02 -
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
03 -
6 slices bacon, chopped
04 -
2 cups corn kernels (fresh, frozen, or canned and drained)
05 -
1 cup heavy cream
06 -
1 cup grated Parmesan cheese, room temperature
07 -
1 tsp smoked paprika
08 -
1/2 tsp chili powder
09 -
2 tbsp olive oil
10 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on paper towels. Discard excess bacon fat, leaving about 1 tablespoon in the pan.
03 -
Season chicken pieces with salt, pepper, and 1/2 teaspoon smoked paprika. In the same skillet with the reserved bacon fat, add the chicken and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate.
04 -
Add olive oil to the skillet, then stir in corn, remaining smoked paprika, and chili powder. Cook over medium heat for 3–4 minutes, letting the corn lightly toast. Set aside half of the corn for garnish.
05 -
Add heavy cream to the skillet with the remaining corn. Simmer for 2–3 minutes. Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
06 -
Return the chicken and bacon to the skillet. Add the drained pasta and reserved pasta water as needed to thin the sauce. Stir until everything is evenly coated.
07 -
Top with reserved corn for texture and color. Serve hot in shallow bowls, optionally garnished with chopped herbs or additional cheese.
# Extra Tips:
01 -
For best results, bring Parmesan to room temperature before adding to the hot cream to ensure it melts smoothly.
02 -
This dish adapts well to seasonal vegetables such as peas, spinach, or kale.