Creamy Chicken and Corn Pasta (Printable Version)
# What You’ll Need:
→ Pasta and Cheese
01 -
10 oz farfalle bow-tie pasta
02 -
½ cup Parmesan cheese, shredded
→ Chicken
03 -
1.5 lb chicken thighs or breasts, skinless and boneless
04 -
1.5 teaspoons smoked paprika
05 -
1 teaspoon Italian seasoning
06 -
¼ teaspoon salt
07 -
Freshly ground black pepper to taste
08 -
2 tablespoons olive oil
→ Corn
09 -
1 tablespoon olive oil
10 -
Salt and pepper to taste
11 -
2 cups corn kernels, cooked (about 4 corn ears)
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon chili powder
→ Other Ingredients
14 -
1 cup heavy cream
15 -
8 strips bacon, cooked and chopped
16 -
Fresh herbs (thyme, oregano, or marjoram) for garnish
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Cook pasta according to package instructions (about 10 to 12 minutes). Drain and set aside.
02 -
Shred ½ cup of Parmesan cheese or, if using pre-shredded cheese, take it out of the fridge. Set aside in a heatproof bowl near the stove so it warms up slightly.
03 -
Slice chicken into thinner strips and season with smoked paprika, Italian seasoning, salt, and pepper. Heat a large skillet over medium heat, add 2 tablespoons olive oil, and cook chicken for 4 to 5 minutes per side until completely cooked. Remove to a plate.
04 -
Using 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. Remove half the corn to a plate. Add 1 cup heavy cream to the skillet with the remaining corn and bring to a gentle boil. Add ½ cup Parmesan cheese and stir on low heat until melted.
05 -
Combine cooked pasta with the sauce in the skillet. Add the cooked chicken, then top with chopped bacon and the reserved corn kernels. Garnish with fresh herbs before serving.