Creamy Chicken Corn Pasta Bacon

Creamy Chicken and Corn Pasta with Bacon is my go-to dinner when the evenings are busy but we are all craving something hearty and comforting. The combination of sweet corn, crispy bacon, juicy chicken, and parmesan in a velvety sauce makes this a favorite that feels like a treat yet comes together fast enough for weeknights.

I first tried this to make use of summer corn and it instantly became special in our house. Since then I have made it through every season and every grocery run.

Ingredients

• Farfalle pasta: Brings a fun shape that holds the sauce well Look for pasta with a slightly rough texture for better sauce adherence
• Parmesan cheese: Gives nutty salty depth Use freshly grated if possible for smooth melting
• Chicken thighs or breasts: Provide juicy protein Choose free range or organic for best results
• Smoked paprika: Adds warmth and a subtle smokiness Opt for high quality paprika for deeper flavor
• Italian seasoning: Brings bright herby notes A good blend with oregano and thyme works perfectly
• Olive oil: Helps brown and flavor both chicken and corn Extra virgin is best
• Corn kernels: Offer sweetness and bite Fresh corn delivers the most pop but canned or frozen work too
• Chili powder: Gives a gentle heat Pick a mild or hot powder depending on family taste
• Heavy cream: Creates the luscious sauce Use real cream for richness
• Bacon strips: Bring crunch and savory punch Choose thick cut bacon if possible and cook until just crisp
• Fresh herbs like thyme oregano or marjoram: Brighten the finish Freshly snipped or tender bunches make a difference

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add the farfalle and cook about ten to twelve minutes until just al dente Drain the pasta but save a splash of cooking water Do this step at the start as the pasta will finish right as everything else is ready

Warm the Cheese:

Grate your parmesan Place the cheese in a heatproof bowl near your stove This lets the cheese come to room temperature so it melts smoothly when added to the sauce

Prepare and Sear the Chicken:

Pat your chicken thighs or breasts dry and slice into strips Season both sides generously with smoked paprika Italian seasoning salt and pepper Heat olive oil in a large sturdy skillet over medium Let the oil shimmer before adding chicken Sear for four to five minutes per side without moving them too much so you get a good golden crust Cook through and set chicken aside on a plate

Sauté the Corn:

To the now empty skillet add corn kernels olive oil a little salt and pepper smoked paprika and chili powder The residual chicken flavor left behind gives a head start on deliciousness Sauté on low heat for about three minutes stirring often so all the corn warms and the seasonings bloom Remove half the corn to reserve for topping

Make the Creamy Sauce:

Pour the heavy cream into the skillet over the remaining corn Simmer gently just to a quiet bubble so the cream thickens slightly Sprinkle in the warmed parmesan Stir gently over low so the cheese melts fully making the sauce silky smooth

Combine and Finish:

Add the drained pasta to the cream sauce along with the cooked chicken Stir to combine so every piece is coated Crumble or chop the cooked bacon and sprinkle on top Add the reserved sautéed corn for pops of texture Scatter fresh herbs at the very end for a fragrant finish

Save This

I love the way the smoked paprika pairs with sweet corn It reminds me of late summer nights when we get fresh cobs at the market My family can never resist the bacon crumbles on top

Storage Tips

Store leftovers in an airtight container in the refrigerator This dish keeps well for up to three days For best texture reheat gently on the stove with a splash of cream or milk to keep the sauce smooth Avoid microwaving to prevent the bacon from becoming rubbery

Ingredient Substitutions

Swap farfalle for penne fusilli or rigatoni if you like For a lighter version use half and half instead of cream Monterey jack or sharp cheddar can replace parmesan If you are out of corn try peas for a different but still sweet twist Turkey bacon works well if you want less pork

Serving Suggestions

This pasta is filling but pairs beautifully with a crisp green salad and crusty garlic bread For extra color serve with roasted cherry tomatoes For a party presentation assemble in a big bowl and garnish with extra herbs and lemon zest

Cultural Context

Creamy chicken pasta has roots in both Italian and contemporary American kitchens The addition of corn and bacon is a nod to rustic and Midwestern comfort food styles This dish celebrates peak corn season but pantry shortcuts make it accessible all year

Common Queries

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Thighs add extra juiciness, while breasts yield a leaner result.

→ Is fresh corn necessary for this dish?

Fresh corn delivers sweetness and crunch, but canned or frozen kernels work perfectly in any season.

→ What pasta shapes are suitable?

Farfalle is recommended for its texture, but penne or rigatoni can also be used for variety and sauce retention.

→ How can I make the dish lighter?

Opt for light cream or half-and-half, and reduce the amount of bacon or use turkey bacon as a substitute.

→ What herbs complement the sauce?

Thyme, oregano, or marjoram offer bright notes that cut through the richness and pair well with chicken and cream.

→ Can this meal be made ahead?

It can be prepared ahead and reheated gently. Add a splash of cream or broth if the sauce thickens during storage.