Creamy Chicken and Corn Pasta with Bacon
A comforting and creamy pasta dish featuring tender chicken, sweet corn, and crispy bacon, perfect for busy weeknights or special gatherings.
Ingrédients
Pasta and Main Ingredients
- 8 ounces bow-tie pasta Cook according to package instructions
- 2 pounds boneless, skinless chicken thighs or breasts Can be substituted with turkey or firm tofu
- 1 cup corn kernels Fresh, frozen, or canned
- 6 ounces bacon, chopped Cook until crispy
- 1 cup heavy cream Can substitute with evaporated milk or cashew cream
- 1 cup grated Parmesan cheese Can be substituted with nutritional yeast for vegan option
Seasoning
- 1 tablespoon smoked paprika Provides a smoky flavor
- 1 tablespoon Italian seasoning
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 2 tablespoons olive oil For cooking the chicken and corn
Instructions
Preparation
- Cook the bow-tie pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Season the chicken with smoked paprika, Italian seasoning, salt, and black pepper.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken for about 5-7 minutes per side until fully cooked. Remove from the skillet and set aside.
- In the same skillet, add corn and sauté with smoked paprika and chili powder for about 3-4 minutes until slightly toasted.
- Pour in heavy cream and bring to a gentle simmer until slightly thickened.
- Stir in grated Parmesan cheese until melted and the sauce is creamy.
- Return the cooked chicken to the skillet and add drained bow-tie pasta. Toss everything until well coated in the sauce.
- Finally, stir in the reserved corn and top with crispy bacon before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently on the stove, adding a splash of milk or cream as needed.