Why Make This Recipe
Creamy Chicken and Corn Pasta with Bacon is a delightful dish that brings together the flavors of savory chicken, sweet corn, and crispy bacon in a rich, creamy sauce. This recipe is perfect for a family dinner or a cozy night in. It’s quick to prepare and offers a satisfying meal that everyone will love. Plus, it uses simple ingredients that you might already have in your kitchen.
How to Make Creamy Chicken and Corn Pasta with Bacon
Ingredients:
- 10 oz farfalle bow-tie pasta
- 1/2 cup Parmesan cheese
- 1.5 lb chicken thighs or breasts (skinless, boneless)
- 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 cups corn kernels cooked (4 corn ears – corn on the cob)
- 1 teaspoon chili powder
- 1 cup heavy cream
- 8 strips bacon cooked
- Fresh herbs thyme, oregano, or marjoram (for garnish)
Directions:
- Bring a large pot of water to a boil and cook the pasta according to the package instructions, then drain.
- Shred 1/2 cup of Parmesan cheese and set aside to warm.
- Season the chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken for about 4-5 minutes per side until fully cooked. Remove and set aside.
- In the same skillet, add the cooked corn kernels, 1 tablespoon of olive oil, salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir for about 3 minutes over low heat.
- Remove half of the corn kernels, then add 1 cup of heavy cream to the skillet and bring to a gentle simmer. Stir in the Parmesan cheese until melted.
- Add the cooked pasta and chicken to the sauce, topping with chopped cooked bacon and the reserved corn kernels. Garnish with fresh herbs before serving.
How to Serve Creamy Chicken and Corn Pasta with Bacon
Serve this creamy chicken and corn pasta warm, topped with fresh herbs. Pair it with a simple salad or garlic bread for a complete meal. This dish is satisfying on its own, but it also goes well with a chilled glass of white wine.
How to Store Creamy Chicken and Corn Pasta with Bacon
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it in a skillet over low heat or use the microwave until heated through.
Tips to Make Creamy Chicken and Corn Pasta with Bacon
- You can use any type of pasta you like; just adjust the cooking time according to the package instructions.
- For added flavor, consider marinating the chicken for an hour before cooking.
- If you want a little more kick, you can increase the amount of chili powder or add red pepper flakes.
Variation
You can easily make this dish vegetarian by omitting the chicken and bacon. Substitute with more vegetables, like bell peppers or zucchini, and use vegetable broth instead of cream for a lighter version.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well in this recipe. Just make sure to thaw and drain it before cooking.
2. Can I prepare this meal ahead of time?
Yes, you can cook the chicken and prepare the sauce in advance, then combine everything just before serving.
3. What can I use instead of heavy cream?
If you’re looking for a lighter option, you can use half-and-half or milk, but the sauce may not be as rich and creamy.
Creamy Chicken and Corn Pasta with Bacon
Ingredients
Pasta and Chicken
- 10 oz farfalle bow-tie pasta
- 1.5 lb chicken thighs or breasts (skinless, boneless)
- 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil for cooking chicken and corn
Corn and Sauce
- 2 cups corn kernels cooked (about 4 corn ears) can use frozen corn if desired
- 1 teaspoon chili powder adjust for desired spice level
- 1 cup heavy cream substitute with half-and-half for a lighter option
- 1/2 cup Parmesan cheese, shredded set aside to warm
- 8 strips bacon, cooked for topping
Garnish
- Fresh herbs (thyme, oregano, or marjoram) for garnish
Instructions
Preparation
- Bring a large pot of water to a boil and cook the pasta according to the package instructions, then drain.
- Shred 1/2 cup of Parmesan cheese and set aside to warm.
- Season the chicken with smoked paprika, Italian seasoning, salt, and pepper.
Cooking
- Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken for about 4-5 minutes per side until fully cooked. Remove and set aside.
- In the same skillet, add the cooked corn kernels, 1 tablespoon of olive oil, salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir for about 3 minutes over low heat.
- Remove half of the corn kernels, then add 1 cup of heavy cream to the skillet and bring to a gentle simmer. Stir in the Parmesan cheese until melted.
- Add the cooked pasta and chicken to the sauce, topping with chopped cooked bacon and the reserved corn kernels. Garnish with fresh herbs before serving.