Creamy Chicken and Corn Pasta with Bacon Recipe
If you’re searching for a comforting, crowd-pleasing dinner that bursts with flavor and delightful textures, let me introduce you to Creamy Chicken and Corn Pasta with Bacon. This dish is a rich, dreamy marriage of tender chicken, sweet bursts of golden corn, smoky bacon, and a Parmesan cream sauce that clings perfectly to every bow tie of pasta. Each bite balances creamy, savory, and sweet notes, punctuated by the subtle kick of chili and paprika—a weeknight wonder you’ll crave again and again.
Ingredients You’ll Need
The magic of Creamy Chicken and Corn Pasta with Bacon comes not just from the mix of flavors, but from how each simple ingredient truly shines. With a handful of pantry staples and a few fresh heroes, you’ll create something that tastes as if it came from your favorite trattoria—but with far less fuss!
- Farfalle (bow-tie pasta): These cute little “bow ties” grab onto the creamy sauce and bits of corn for the perfect pasta bite.
- Parmesan cheese: Adds salty, nutty depth—freshly shredded melts smoother and tastes better than the bagged kind.
- Chicken thighs (or breasts): Juicy, protein-packed chicken makes the meal hearty; thighs stay extra tender, though breasts work too.
- Smoked paprika: Smoky and subtly sweet, this gives the chicken and corn their signature warmth and color.
- Italian seasoning: A sprinkle brings just the right mix of herbs for background flavor.
- Salt and freshly ground black pepper: Season boldly! These basics tie every other flavor together.
- Olive oil: For sautéing and adding rich, fruity undertones.
- Corn kernels (fresh or cooked): Sweet pops of sunshine in every forkful—fresh is best, but frozen or canned work too.
- Chili powder: Adds a gentle kick that balances the creamy sauce.
- Heavy cream: Turns everything decadently silky and coats the pasta beautifully.
- Bacon: Smoky, crispy, and the ultimate irresistible topping; don’t skip it!
- Fresh herbs (thyme, oregano, or marjoram): A final hit of freshness and brightness just before serving.
How to Make Creamy Chicken and Corn Pasta with Bacon
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Toss in your farfalle and cook according to the package instructions, usually about 10 to 12 minutes. Stir occasionally, and check for doneness—they should be just al dente, with a little bite. While your pasta bubbles away, keep things rolling and prep the rest of your ingredients.
Step 2: Shred the Parmesan Cheese
Freshly shredded Parmesan melts far more smoothly than pre-grated, so if you can, do it yourself using a box grater. Pro tip: Set your shredded cheese in a heatproof bowl near the stove—it’ll gently warm from the residual heat, which helps it blend into your sauce like a dream.
Step 3: Season and Cook the Chicken
Slice the chicken thighs (or breasts) into thin strips, then shower them with smoked paprika, Italian seasoning, salt, and plenty of black pepper. In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium. Add your chicken and let it sear for about 4 to 5 minutes per side until golden and cooked through. Transfer the chicken to a plate and keep it cozy while you prepare the sauce.
Step 4: Make the Creamy Corn Sauce
Pour 1 tablespoon olive oil into the same skillet (no need to clean it—you want those flavorful chicken bits!). Add your corn kernels, another sprinkle of salt and pepper, a teaspoon each of smoked paprika and chili powder, then stir and let the corn soak up all that goodness for about 3 minutes over low heat. When everything smells amazing, scoop half the corn onto a plate for topping later.
Step 5: Build the Sauce
Turn the heat to low, then pour in the heavy cream over the remaining corn in the skillet. Bring it to a gentle bubble—think simmer, not boil—then add the warmed, shredded Parmesan. Stir continuously, letting the cheese melt and marry with the cream for a thick, glossy sauce that’s begging for pasta.
Step 6: Assemble Creamy Chicken and Corn Pasta with Bacon
Add your drained pasta right into the skillet, followed by the cooked chicken. Give it several loving tosses to coat everything in sauce. Then, scatter over the crispy bacon (chopped or crumbled), the reserved corn kernels, and shower with fresh herbs. There you have it—the ultimate Creamy Chicken and Corn Pasta with Bacon ready to eat!
How to Serve Creamy Chicken and Corn Pasta with Bacon
Garnishes
Finish your Creamy Chicken and Corn Pasta with Bacon with a flourish of fresh herbs—thyme, oregano, or marjoram are all lovely. A little extra Parmesan never hurts, and for a splash of color, a crack of black pepper and some fresh corn kernels make every plate pop.
Side Dishes
This hearty pasta pairs beautifully with a crisp green salad tossed in lemony dressing, or roasted vegetables like asparagus or broccolini. A hunk of garlicky bread is almost mandatory to mop up every last bit of creamy, cheesy sauce!
Creative Ways to Present
Try serving Creamy Chicken and Corn Pasta with Bacon in shallow bowls for a rustic, family-style feel, or portioned into little cups for a party appetizer. For a dinner party-worthy upgrade, reserve extra bacon and herbs for a pretty sprinkle just before bringing the dish to the table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the cooled pasta to an airtight container. It’ll keep well in the fridge for up to three days, staying creamy and flavorful. If the sauce thickens, a splash of milk or cream will revive it beautifully.
Freezing
While the pasta is best fresh, Creamy Chicken and Corn Pasta with Bacon can be frozen in a tight-lidded container for up to 2 months. The sauce may separate a bit when thawed, but a gentle stir and a tablespoon of cream will easily bring it back together.
Reheating
Reheat gently on the stove over low heat or in the microwave in short bursts, stirring in a little cream or milk to loosen the sauce if needed. Add an extra sprinkle of Parmesan and fresh herbs to refresh the flavors before serving.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred it and add it during the assembly step—skip the seasoning and cooking directions for the chicken pieces.
What if I don’t have fresh corn?
No fresh corn? No problem. Frozen (thawed) or canned (drained) corn both work well in Creamy Chicken and Corn Pasta with Bacon. You’ll still get that lovely sweet crunch.
Is there a lighter alternative to heavy cream?
You can use half-and-half or whole milk for a lighter sauce, though it won’t be quite as rich or silky. If you want to keep things creamy, add an extra tablespoon of Parmesan for body.
How can I make it gluten free?
Simply swap the farfalle for your favorite gluten-free pasta, and double-check other ingredient labels if needed. The rest of the recipe remains unchanged and just as delicious!
Can this be made ahead for gatherings?
Yes! Creamy Chicken and Corn Pasta with Bacon can be assembled a few hours ahead. Reheat gently with a splash of cream and add the herbs and bacon just before serving for best flavor and texture.
Final Thoughts
If you’re ready for a guaranteed hit with family and friends, Creamy Chicken and Corn Pasta with Bacon delivers every single time. It’s luxurious yet easy enough for any night, and every forkful is pure, creamy comfort. Try it once—you’ll be coming back to this recipe whenever you want something truly special on the table!
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Creamy Chicken and Corn Pasta with Bacon Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this rich and flavorful Creamy Chicken and Corn Pasta with Bacon recipe. Tender chicken, sweet corn, crispy bacon, and creamy sauce come together to create a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
Pasta:
- 10 oz farfalle (bow-tie pasta)
Cheese:
- 1/2 cup Parmesan cheese
Chicken:
- 1.5 lb chicken thighs (or breasts (skinless, boneless))
Seasonings:
- 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper (to taste)
Oil:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
Corn:
- 2 cups corn kernels (cooked (4 corn ears – corn on the cob))
Corn Sauce:
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Cream Sauce:
- 1 cup heavy cream
Bacon:
- 8 strips bacon (cooked)
Herbs:
- Fresh herbs (thyme, oregano, or marjoram (for garnish))
Instructions
- Cook pasta – Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done.
- Shred cheese – Shred 1/2 cup of Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. Place shredded cheese into a heatproof bowl close to the stove to warm up.
- Cook chicken – Slice chicken thighs into strips. Season with smoked paprika, Italian seasoning, salt, and pepper. Cook in olive oil until done.
- Make creamy corn sauce – Cook corn kernels with olive oil, spices, and chicken juices. Add heavy cream and Parmesan cheese to make a creamy sauce.
- Assembly – Combine cooked pasta, chicken, bacon, corn kernels, and herbs.
Notes
- Feel free to customize this dish with your favorite herbs and spices.
- For added heat, consider adding a pinch of red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 160mg
Keywords: Creamy Chicken Pasta, Corn Pasta Recipe, Bacon Pasta, Comfort Food
