Creamy Chicken and Corn Pasta with Bacon Recipe

If you’re ready for a plate of pure comfort, look no further than this Creamy Chicken and Corn Pasta with Bacon. Imagine tender bites of chicken, sweet bursts of corn, and al dente farfalle all swirled in a luxurious Parmesan-spiked sauce, then finished with a shower of crispy bacon and fresh herbs. Whether you’re making it for family dinner or an easy get-together with friends, this crowd-pleasing pasta is utterly irresistible and comes together with very little fuss. Each spoonful brings an explosion of color, flavor, and nostalgia — the kind of dish you’ll crave again and again.

Ingredients You’ll Need

This recipe boasts a lineup of simple, trusty ingredients, each one bringing something special to the table. From smoky paprika to rich cream, everything works in harmony to create the ultimate Creamy Chicken and Corn Pasta with Bacon. Don’t skip or swap – each one counts!

• Farfalle Pasta (10 oz): Bow-tie pasta holds the creamy sauce perfectly in every bite.
• Parmesan Cheese (1/2 cup, shredded): Adds nutty, salty depth – shred fresh if possible for the smoothest melt.
• Chicken Thighs or Breasts (1.5 lbs, skinless, boneless): Thighs give extra juice and flavor, but breasts work for a leaner touch.
• Smoked Paprika (1.5 tsp + 1 tsp): You’ll use this twice for both the chicken and corn, adding an irresistible smoky warmth.
• Italian Seasoning (1 tsp): Delivers herby, fragrant notes that tie together the cream and corn.
• Salt (1/4 tsp to start, plus to taste): Essential for drawing out all the flavors in every step.
• Freshly Ground Black Pepper (to taste): Adds a gentle bite to balance the creamy sauce.
• Olive Oil (2 tbsp + 1 tbsp): Used for sautéing chicken and corn; a good fruity brand elevates everything.
• Corn Kernels (2 cups, cooked from 4 ears): Sweet, juicy pops of summer flavor – fresh is best, but frozen works in a pinch.
• Chili Powder (1 tsp): Gives the sauce a subtle kick and earthy depth.
• Heavy Cream (1 cup): Creates a velvety, luscious sauce that clings to every noodle.
• Bacon (8 strips, cooked): Smoky and crisp, it adds crunch and irresistible flavor throughout the dish.
• Fresh Herbs (thyme, oregano, or marjoram): Sprinkle these on top for herbal brightness and a restaurant-worthy finish.

How to Make Creamy Chicken and Corn Pasta with Bacon

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Once it’s rolling, add the farfalle and cook according to the package directions, usually about 10-12 minutes, until perfectly al dente. Once the noodles are ready, drain them and set aside. You can multitask and move onto the next steps while the pasta bubbles away!

Step 2: Shred the Parmesan Cheese

Take a moment to shred your Parmesan cheese. If you’re using pre-shredded cheese, let it come to room temperature or keep it near the stove so it has a chance to warm up — this helps it melt seamlessly into your sauce later for that classic Creamy Chicken and Corn Pasta with Bacon texture.

Step 3: Prepare and Cook the Chicken

Slice your chicken into thin strips for quick, even cooking. Toss them generously with smoked paprika, Italian seasoning, salt, and pepper. In a large, heavy-bottomed skillet over medium heat, drizzle in two tablespoons of olive oil, add the seasoned chicken, and cook for about 4-5 minutes per side until beautifully browned and cooked through. Once done, transfer the chicken to a plate — those golden bits left behind will make your sauce sing!

Step 4: Make the Creamy Corn Sauce

To that same skillet, add your cooked corn kernels along with a tablespoon more olive oil, a sprinkle of salt and pepper, another teaspoon of smoked paprika, and chili powder. Let the corn sizzle and pick up those leftover chicken juices for about 3 minutes, stirring occasionally. Remove half the corn to a plate (you’ll use it for topping later), then pour in the heavy cream over the remaining corn, bringing it to a gentle simmer.

Step 5: Melt in the Parmesan

Add your prepped Parmesan cheese to the simmering corn and cream, stirring over low heat until the cheese has fully melted and the sauce turns silky and thick. Watch as it transforms into a luscious, golden blanket, setting the perfect stage for the rest of your Creamy Chicken and Corn Pasta with Bacon.

Step 6: Combine and Finish

Add the cooked and drained pasta into the sauce, followed by the juicy chicken. Give everything a good toss so each bow-tie is coated in that dreamy sauce. Top the pasta with your crispy chopped bacon and the reserved corn, then finish with a bright sprinkle of your favorite fresh herbs. Take a deep breath — the aroma is incredible, and dinner is ready!

How to Serve Creamy Chicken and Corn Pasta with Bacon

Garnishes

This is where your Creamy Chicken and Corn Pasta with Bacon really shines! Pile it high in a big serving bowl, then scatter on those freshly picked herbs (go for thyme, oregano, or marjoram). Add an extra crack of black pepper or a final dusting of Parmesan for that irresistible finishing touch.

Side Dishes

This pasta is hearty enough to stand alone, but pairing it with a tangy green salad or a side of garlicky roasted vegetables balances the richness perfectly. A basket of warm crusty bread is always welcome for swooping up every last drop of sauce.

Creative Ways to Present

Try plating individual servings in shallow bowls topped with a bit of bacon, corn, and herbs for a bistro-style look. For a party, consider serving Creamy Chicken and Corn Pasta with Bacon in a large platter family-style, or even spoon it into preheated ramekins and bake briefly for a bubbly, golden top.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Chicken and Corn Pasta with Bacon cool completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to three days, making for the best next-day office lunch or late-night bite.

Freezing

If you want to stash some away, freeze portions in freezer-safe containers. It’s best eaten within two months for peak flavor and texture. Just remember to thaw in the fridge overnight for the most even reheating experience.

Reheating

Reheat gently on the stove or in the microwave, stirring in a splash of cream or milk if the sauce has thickened too much. Give it a good stir and top with more fresh herbs and a sprinkle of Parmesan to bring it back to life!

FAQs

Can I use rotisserie chicken instead of cooking fresh?

Absolutely! Shred up some rotisserie chicken and add it in during the final toss with the pasta and sauce for a speedy shortcut. It’s a great way to use leftovers while still getting all the flavor you love in Creamy Chicken and Corn Pasta with Bacon.

Is it possible to make this pasta gluten-free?

Just swap in your favorite gluten-free pasta, double-check that your bacon and other add-ins are also gluten-free, and you’re set. The creamy sauce and smoky chicken remain just as delicious.

Can I use frozen or canned corn?

Fresh corn gives that juicy pop, but frozen corn works well if you thaw and drain it first. Canned corn can work in a pinch; just rinse and drain thoroughly for the best texture and flavor.

What kind of bacon is best?

Regular pork bacon delivers that smoky, salty crunch, but feel free to substitute turkey bacon for a lighter twist or pancetta for Italian flair. Cook it until it’s crisp so it stays crunchy in the sauce.

How can I make it a little spicier?

If you crave more heat with your Creamy Chicken and Corn Pasta with Bacon, toss in a pinch of red pepper flakes or use a hotter chili powder. You can even stir in a chopped jalapeño when cooking the corn for a zesty kick.

Final Thoughts

I hope you’ll give this Creamy Chicken and Corn Pasta with Bacon a whirl in your own kitchen. It’s quickly become a favorite around our table for its perfect balance of creamy, smoky, and sweet notes. One bite, and you’ll see why it’s so special!

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