Description
Creamy Chicken Corn Pasta with Bacon is a comforting and flavorful dish featuring tender chicken strips seasoned with smoked paprika and Italian herbs, mixed with sweet corn kernels and a rich Parmesan cream sauce, all tossed with farfalle pasta. Crispy bacon and fresh herbs add delicious contrast and texture, creating a satisfying meal ready in just 30 minutes.
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 and boneless, sliced into thin strips
- 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
Creamy Corn Sauce
- 2 cups cooked corn kernels (from 4 ears of corn)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup heavy cream
Additional Toppings and Garnish
- 8 strips bacon, cooked and chopped
- Fresh herbs for garnish (thyme, oregano, or marjoram)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions, typically 10-12 minutes until al dente. Drain the pasta and set aside.
- Prepare Cheese: Shred ½ cup Parmesan cheese if not pre-shredded. Allow it to warm slightly near the stove to facilitate melting in the sauce.
- Cook Chicken: Slice the chicken into thin strips. Season evenly with smoked paprika, Italian seasoning, salt, and black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Cook chicken strips for about 4-5 minutes per side until fully cooked through and nicely browned. Remove chicken and set aside on a plate.
- Make Creamy Corn Sauce: In the same skillet, add 2 cups cooked corn kernels, 1 tablespoon olive oil, salt, pepper, smoked paprika, and chili powder. Stir and cook on low heat for about 3 minutes to blend flavors and warm the corn. Remove half of the corn kernels to a plate for garnishing later.
- Add Cream and Cheese: To the skillet with remaining corn, pour in 1 cup heavy cream and bring to a gentle simmer. Stir in the warmed Parmesan cheese on low heat until melted and the sauce becomes creamy.
- Assemble the Dish: Add the cooked and drained pasta to the creamy corn sauce and stir to combine. Return the cooked chicken pieces to the skillet and mix gently. Transfer the pasta mixture to serving plates or a large dish. Sprinkle the top with chopped cooked bacon, the reserved corn kernels, and garnish with fresh herbs like thyme, oregano, or marjoram for a fragrant finish.
Notes
- Use fresh corn for the best flavor, or substitute with frozen corn if fresh is unavailable.
- For a leaner option, use chicken breast and turkey bacon.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of bacon and cheese.
- If Parmesan isn’t available, Pecorino Romano or other hard cheeses can be substituted.
- To save time, cook bacon in advance and store in the refrigerator until ready to use.
- Pair with a light green salad or steamed vegetables for a complete meal.
