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Creamy Chicken and Corn Pasta with Bacon is my answer for busy nights when everyone wants something cozy but I do not want to sacrifice flavor. You get bites of tender chicken, sweet corn, and salty bacon—all tossed in a rich cheese sauce that hugs every piece of farfalle. This is a real crowd-pleaser you can enjoy with summer corn or straight from your pantry when it is chilly outside.
I remember the first time I made this for my family in July after picking up roadside corn—it disappeared before I sat down. Since then, even my picky eaters request it.
Ingredients
- Farfalle pasta: makes a fun shape that holds the sauce well choose a quality brand or bronze-cut variety for a toothsome bite
- Freshly shredded Parmesan cheese: melts best pre-grated cheese can stay clumpy
- Chicken thighs or breasts: choose boneless and skinless thighs have more flavor breasts are leaner
- Smoked paprika: gives the chicken a subtle smoky depth Spanish smoked paprika is especially fragrant
- Italian seasoning: a mix of dried herbs adds a simple savory base
- Salt and freshly ground black pepper: for seasoning always opt for freshly ground pepper for a brighter note
- Olive oil: use extra virgin for a peppery zing or light for a neutral taste
- Corn kernels: the star ingredient sweetens up the whole dish fresh corn is juiciest when in season but canned or frozen are great any time
- Chili powder: rounds out the corn topping select a fresher spice for more aroma
- Heavy cream: essential for the creamy sauce try for one with no added gums
- Bacon: fully cooked and chopped smoky and crunchy use thick cut for extra texture
- Fresh herbs: like thyme oregano or marjoram for a fresh green finish choose those that look perky and vibrant
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a full boil then add the pasta. Stir a few times so nothing sticks. Cook until just tender usually about 10 or 12 minutes. Drain well but save a splash of pasta water in case you want a looser sauce later.
- Warm the Cheese:
- Take your Parmesan and shred it so it is lighter and melts perfectly. Leave it near the stove in a heatproof bowl to soften a little from the warmth.
- Season and Cook the Chicken:
- Slice your chicken into thin strips for quick even cooking. Sprinkle over smoked paprika Italian seasoning salt and a pinch of black pepper. Heat olive oil in a heavy skillet over medium and lay in the chicken strips. Cook 4 to 5 minutes on each side until fully cooked with a little golden color. Move the chicken to a clean plate.
- Sauté the Corn for Flavor:
- Into the same skillet add a splash more olive oil then toss in the corn kernels with their smoked paprika chili powder salt and pepper. Stir gently and let them soak up the pan flavors for about 3 minutes on low heat. Scoop out half the corn and set it aside for topping later.
- Make the Creamy Sauce:
- Pour the heavy cream into your skillet with the remaining half of corn. Let it come to a gentle simmer. Add the warmed shredded Parmesan cheese and stir slowly on low until everything is smooth and creamy.
- Combine Pasta Chicken and Sauce:
- Tip your cooked pasta into the sauce and fold it through so every bit is coated. Add in the seared chicken pieces and give everything a gentle stir.
- Finish with Toppings:
- Scatter the chopped bacon across the pasta along with the reserved corn kernels. Sprinkle fresh herbs for a pop of color and flavor. Serve hot and enjoy every forkful.
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Corn is easily my favorite part of this pasta. When I use fresh kernels cut right from the cob the sweetness that pops in every bite wins over everyone at my table. Last summer my nephew helped shuck corn for the first time and seeing him help made this meal even more special.
Storage Tips
If you have leftovers portion them into airtight containers and store in the fridge for up to three days. I like to add a splash of milk or cream when reheating to keep the sauce glossy and smooth. Freezing is not ideal the sauce may separate but you can freeze it if you do not mind a slight texture change.
Ingredient Substitutions
If you are out of heavy cream try using half and half or even evaporated milk for a lighter version. Swap bacon with turkey bacon or omit completely for a vegetarian twist. Rotisserie chicken is a handy shortcut too.
Serving Suggestions
I love to pair this pasta with a crisp green salad and maybe some warm bread for mopping up extra sauce. For added zing a squeeze of lemon juice or a dusting of extra Parmesan over each bowl brightens everything. If you are serving a crowd double the recipe and keep the bacon separate so guests can top their own plates.
Cultural and Historical Context
Creamy chicken and corn pasta takes inspiration from classic American comfort dishes that blend pantry basics like pasta cream and cheese. The touch of smoked paprika and chili gives a tiny nod to Southern flavors while the fresh sweet corn roots this dish in summer harvest meals. It is proof that a fusion of simple techniques and seasonal ingredients can create something restaurant worthy at home.
Common Queries
- → Can I use canned or frozen corn instead of fresh?
Yes, you can use canned or frozen corn kernels if fresh corn isn't available. Simply drain or thaw before using for best texture and taste.
- → What type of chicken works best?
Both boneless, skinless chicken thighs and breasts work well. Thighs bring extra juiciness while breasts offer a leaner option.
- → Which pasta shapes pair best with this dish?
Farfalle, penne, or fusilli are excellent choices as they hold the creamy sauce and mix well with the hearty ingredients.
- → Can I make this meal ahead of time?
Yes, prepare components in advance and combine just before serving. Add a splash of cream when reheating to restore creaminess.
- → How can I adjust the heat level?
Omit or reduce chili powder for a milder taste, or add extra for a hint of spicy warmth.