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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
