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The Ultimate Creamy Chicken and Corn Pasta with Bacon

A delicious bowl of the finished Creamy Chicken and Corn Pasta.

A rich and creamy one-skillet pasta dish featuring seasoned chicken, sweet corn, and crispy bacon. The recipe combines cooked bow-tie pasta with chicken that has been seasoned and pan-fried. A unique creamy corn sauce is made by simmering heavy cream, Parmesan cheese, and half of the spiced corn kernels. The pasta and chicken are tossed in this sauce, then topped with the remaining corn, chopped bacon, and fresh herbs for a comforting and flavorful meal.

Ingredients

Scale
  • Pasta and Cheese:
  • 10 oz farfalle (bow-tie) pasta
  • ½ cup Parmesan cheese, shredded
  • Chicken:
  • 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
  • 2 tablespoons olive oil
  • Corn:
  • 1 tablespoon olive oil
  • 2 cups cooked corn kernels (from about 4 ears)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Other Ingredients:
  • 1 cup heavy cream
  • 8 strips bacon, cooked and chopped
  • Fresh herbs (thyme, oregano, or marjoram), for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, slice the chicken into thinner strips. Season generously with smoked paprika, Italian seasoning, salt, and pepper.
  3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Add the seasoned chicken and cook for about 4-5 minutes per side, until completely cooked through. Remove the chicken to a plate.
  4. In the same skillet, add 1 tablespoon of olive oil, the cooked corn kernels, salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Stir and cook in the remaining chicken juices over low heat for about 3 minutes to blend the flavors.
  5. Remove half of the seasoned corn from the skillet and set it aside.
  6. To the skillet with the remaining corn, add 1 cup of heavy cream. Bring the mixture to a gentle simmer.
  7. Add the ½ cup of shredded Parmesan cheese to the cream sauce. Stir on low heat until the cheese is melted and the sauce is smooth.
  8. Add the cooked and drained pasta to the sauce in the skillet.
  9. Add the cooked chicken back to the skillet.
  10. Toss everything together until well combined.
  11. Top the pasta with the chopped cooked bacon and the reserved half of the corn kernels.
  12. Garnish with fresh herbs, such as thyme or oregano, and serve immediately.

Notes

  • To help the Parmesan cheese melt smoothly into the sauce, allow the pre-shredded cheese to warm up to room temperature before adding it.
  • Using the same skillet to cook the chicken and then the sauce incorporates the flavorful chicken juices into the final dish.
  • The recipe uses a clever technique of blending half the corn into the sauce for creaminess and reserving the other half for texture.

Nutrition

Find it online: https://cookupjoy.com/creamy-chicken-and-corn-pasta/