Creamy Chicken and Corn Pasta with Bacon Recipe

Introduction

This creamy chicken and corn pasta with bacon is a comforting and flavorful dish perfect for busy weeknights. The tender chicken, sweet corn, smoky bacon, and cheesy sauce come together beautifully over farfalle pasta. Ready in just 30 minutes, it’s sure to become a family favorite.

Ingredients

• 10 oz farfalle (bow-tie pasta)
• 1/2 cup Parmesan cheese, shredded
• 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)
• 1 tablespoon olive oil (for corn)
• Salt and pepper, to taste
• 2 cups corn kernels (cooked – from 4 ears of corn)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup heavy cream
• 8 strips bacon, cooked and chopped
• Fresh herbs (thyme, oregano, or marjoram) for garnish

Instructions

1. Step 1: Bring a large pot of water to a boil. Cook the farfalle pasta according to package instructions (about 10–12 minutes) until al dente. Drain and set aside.
2. Step 2: Shred 1/2 cup Parmesan cheese if not pre-shredded, and let it warm slightly near the stove to help it melt smoothly later.
3. Step 3: Slice the chicken thighs into thin strips. Season generously with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
4. Step 4: Heat a large, heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil and cook the chicken strips for 4–5 minutes per side until cooked through. Remove chicken and set aside.
5. Step 5: In the same skillet, add the cooked corn kernels, 1 tablespoon olive oil, salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook on low heat for about 3 minutes to blend the flavors.
6. Step 6: Remove half the corn kernels to a plate for garnishing.
7. Step 7: Add 1 cup heavy cream to the skillet with the remaining corn. Heat gently until it starts to simmer.
8. Step 8: Stir in the warmed shredded Parmesan cheese over low heat until it melts into the sauce.
9. Step 9: Add the cooked and drained pasta to the creamy corn sauce, stirring to coat evenly.
10. Step 10: Return the cooked chicken to the skillet and mix well.
11. Step 11: Top the dish with the chopped cooked bacon, the reserved corn kernels, and fresh herbs for garnish.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but thighs add more flavor and juiciness.
• For extra spice, add a pinch of cayenne pepper or a splash of hot sauce to the corn sauce.
• Swap farfalle with penne or fusilli pasta for different textures.
• If fresh corn isn’t available, frozen corn kernels work well—just thaw and drain before using.
• To make it lighter, substitute half the heavy cream with milk, though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can use pre-cooked or rotisserie chicken to save time. Simply shred or chop the cooked chicken and add it when combining the pasta with the sauce.

Is it possible to make this recipe dairy-free?

You can substitute the heavy cream with a coconut cream or a plant-based cream alternative and use a dairy-free cheese substitute or omit the cheese entirely. Keep in mind the flavor and creaminess will be different but still tasty.

Creamy Chicken and Corn Pasta with Bacon Recipe

---

★★★★★

4.6 from 68 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Creamy Chicken and Corn Pasta with Bacon is a comforting and flavorful dish featuring tender chicken seasoned with smoked paprika and Italian herbs, tossed with farfalle pasta in a rich, creamy corn sauce. Crispy bacon adds a smoky crunch while fresh herbs brighten each bite, making it a perfect weeknight meal ready in just 30 minutes.

---

Ingredients

Scale 1x2x3x

Pasta and Cheese

• 10 oz farfalle (bow-tie pasta)
• 1/2 cup Parmesan cheese, shredded

Chicken and Seasonings

• 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

Cooking Agents

• 2 tablespoons olive oil (for chicken)
• 1 tablespoon olive oil (for sauce)
• Salt and pepper, to taste

Corn and Sauce

• 2 cups cooked corn kernels (from 4 ears of corn)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup heavy cream

Toppings

• 8 strips cooked bacon, chopped
• Fresh herbs (thyme, oregano, or marjoram) for garnish

---

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions, usually about 10 to 12 minutes. Drain and set aside while you prepare the rest of the dish.
2. Prepare Parmesan cheese: Shred 1/2 cup of Parmesan cheese, or if using pre-shredded cheese, allow it to warm close to the stove for better melting in the sauce.
3. Season and cook chicken: Slice the chicken thighs into thin strips and generously season with smoked paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Cook the chicken strips for about 4 to 5 minutes on each side until cooked through. Remove the chicken and set aside.
4. Make creamy corn sauce: In the same skillet, add cooked corn kernels, 1 tablespoon olive oil, salt, pepper, smoked paprika, and chili powder. Stir and cook on low heat for 3 minutes, allowing the corn to absorb the chicken juices. Remove half of the corn kernels to a plate.
5. Add cream and cheese to sauce: Pour 1 cup of heavy cream into the skillet with the remaining corn. Bring to a gentle simmer, then add the shredded Parmesan cheese. Stir continuously on low heat until the cheese melts and the sauce thickens.
6. Assemble the dish: Add the drained pasta to the creamy sauce and mix well. Return the cooked chicken to the skillet and gently toss to combine.
7. Finish with toppings: Top the pasta with the chopped cooked bacon and the reserved corn kernels. Garnish with fresh herbs such as thyme, oregano, or marjoram for added freshness and aroma.

Notes

• Use skinless, boneless chicken thighs for juicier meat; breasts can be substituted but may cook faster.
• Pre-cook and chop bacon ahead to save time during assembly.
• Adjust seasoning with salt and pepper according to taste preference.
• Fresh herbs can be substituted with dried herbs if fresh are unavailable, but reduce the quantity accordingly.
• For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken pasta, corn pasta, bacon pasta, quick dinner, farfalle recipe, smoked paprika chicken, creamy corn sauce