This Easy Creamy Chicken Corn Pasta with Bacon is a cozy dish that combines tender chicken, sweet corn, and crispy bacon, all tossed in a rich, creamy sauce. Yum!
I love how this meal comes together quickly. It’s perfect for a weeknight dinner when I need something hearty and delicious without spending all night in the kitchen. 🍝
Key Ingredients & Substitutions
Farfalle Pasta: This bow-tie shape works great here, but you can swap it for any pasta you prefer! Penne or fusilli are also fantastic options that hold onto the sauce well.
Chicken Breasts: Boneless, skinless chicken is my go-to because it’s easy to cook and stays tender. You can use chicken thighs if you want a richer flavor, or even swap in tofu for a vegetarian version.
Bacon: Bacon adds that delicious crunch. For a healthier twist, try turkey bacon, or if you’re bacon-free, crispy mushrooms provide a nice texture and flavor instead!
Corn: Fresh corn is sweet and bright but frozen corn is just as handy and still tastes great. If corn isn’t available, peas or even spinach can work well too!
Heavy Cream: For a lighter version, use whole milk or even a dairy-free cream. I’ve tried coconut cream, and it adds a subtle sweetness that’s lovely!
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right is key for this dish. Here are some easy steps to achieve juicy chicken:
- Make sure your chicken pieces are of even size for uniform cooking.
- Season them well! Don’t skip the salt, pepper, and smoked paprika for deep flavor.
- Cook in a hot pan with enough oil or bacon fat to prevent sticking.
- Allow chicken to cook undisturbed for a few minutes until golden brown before flipping.
- Use a meat thermometer – aim for 165°F (75°C) to ensure they’re fully cooked.
Following these tips will help you achieve perfectly cooked chicken that enhances your pasta dish!
Easy Creamy Chicken Corn Pasta with Bacon
Ingredients You’ll Need:
Pasta:
- 8 ounces farfalle pasta (bow-tie pasta)
Protein:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3-4 slices bacon, chopped
Vegetables:
- 2 cups fresh corn kernels (about 3 ears of corn) or frozen corn, thawed
- 3 cloves garlic, minced
For the Sauce:
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth or reserved pasta cooking water
Seasonings:
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 tablespoon fresh oregano or parsley, chopped (plus extra for garnish)
Time Needed:
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes on prep work and about 20 minutes on cooking, for a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until it’s al dente. Once done, drain the pasta, but reserve about 1/4 cup of the cooking water for later use. Set the pasta aside.
2. Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook until it’s nice and crispy, about 4-5 minutes. Once cooked, remove it from the skillet using a slotted spoon and set it on a paper towel-lined plate to absorb excess grease.
3. Prepare the Chicken:
Season the bite-sized chicken pieces with salt, black pepper, and smoked paprika for added flavor. In the same skillet with the leftover bacon fat, add olive oil if necessary and cook the chicken over medium-high heat until golden brown and cooked through, about 5-7 minutes. Once done, remove it from the skillet and set it aside.
4. Sauté the Garlic and Corn:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the fresh corn kernels and cook for 2-3 minutes until they are slightly tender and lightly charred.
5. Make the Cream Sauce:
Pour in the heavy cream, along with the chicken broth or the reserved pasta water. Bring this mixture to a gentle simmer and then stir in the grated Parmesan cheese. Keep mixing until the cheese melts and the sauce becomes creamy. Adjust the seasoning with salt and pepper as needed.
6. Combine Everything:
Return the cooked chicken and bacon to the skillet. Add the drained farfalle pasta, tossing everything together to combine. Gently heat the mixture, ensuring everything is nicely coated with the creamy sauce.
7. Finish and Serve:
Finally, stir in the freshly chopped oregano or parsley. Serve the pasta immediately, garnished with extra herbs if desired. Enjoy your creamy, delicious meal!
This Easy Creamy Chicken Corn Pasta with Bacon is a delightful dish perfect for busy nights when you crave something comforting and full of flavor!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While farfalle adds a fun shape, you can substitute it with any pasta you have on hand. Options like penne, fusilli, or even spaghetti all work well and will hold the creamy sauce beautifully.
Can I Make This Recipe Gluten-Free?
Yes, just swap the farfalle pasta for a gluten-free pasta alternative. The cooking method stays the same, and you’ll still enjoy the creamy goodness!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it gets too thick.
Can I Add More Vegetables?
Absolutely! Feel free to add other veggies like spinach, bell peppers, or even cherry tomatoes for more flavor and nutrition. Just sauté them with the garlic before adding in the corn for the best results.
