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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.
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Préparation 15 minutes
Cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Main Course
Cuisine: American
Calories: 600
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. 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.
  2. Season the chicken with smoked paprika, Italian seasoning, salt, and black pepper.
Cooking
  1. 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.
  2. In the same skillet, add corn and sauté with smoked paprika and chili powder for about 3-4 minutes until slightly toasted.
  3. Pour in heavy cream and bring to a gentle simmer until slightly thickened.
  4. Stir in grated Parmesan cheese until melted and the sauce is creamy.
  5. Return the cooked chicken to the skillet and add drained bow-tie pasta. Toss everything until well coated in the sauce.
  6. Finally, stir in the reserved corn and top with crispy bacon before serving.

Notes et conservation

Store leftovers in an airtight container for 3-4 days. Reheat gently on the stove, adding a splash of milk or cream as needed.