Description
Creamy Chicken and Corn Pasta with Bacon is the ultimate cozy weeknight dinner made with tender chicken, sweet corn, crispy bacon, and bow-tie pasta tossed in a rich Parmesan cream sauce. It’s smoky, creamy, and packed with comforting flavor the whole family will love.
Ingredients
Scale
Pasta & Cheese
- 10 oz farfalle (bow-tie pasta)
- ½ cup Parmesan cheese, freshly shredded
Chicken
- 1.5 lb boneless, skinless chicken thighs or breasts
- 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Corn
- 2 cups cooked corn kernels (about 4 ears)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Sauce & Toppings
- 1 cup heavy cream
- 8 strips bacon, cooked and chopped
- Fresh thyme, oregano, or marjoram (for garnish)
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions (10–12 minutes). Drain and set aside. - Prepare the Parmesan:
Shred the Parmesan cheese and let it sit near the stove so it’s not too cold. This helps it melt smoothly into the sauce. - Cook the chicken:
Slice chicken into strips. Season with smoked paprika, Italian seasoning, salt, and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until fully cooked. Remove to a plate. - Make the corn base:
In the same skillet, add corn, 1 tablespoon olive oil, salt, pepper, smoked paprika, and chili powder. Cook on low for 3 minutes to blend flavors.
Remove half of the corn and set aside. - Create the creamy sauce:
Add heavy cream to the skillet with the remaining corn. Bring to a gentle simmer.
Stir in Parmesan cheese and cook on low until melted and smooth. - Combine everything:
Add drained pasta and cooked chicken back to the skillet. Toss to coat in the creamy sauce. - Finish and serve:
Top with crispy bacon, reserved corn, and fresh herbs. Serve warm.
Notes
- Chicken thighs stay juicier, but breasts work well too.
- If the sauce is too thick, add 2–3 tablespoons of reserved pasta water.
- Frozen or canned corn can be used (drain canned corn well).
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 145 mg