🌽🍗 Creamy Chicken and Corn Pasta with Bacon
Ingredients:
🍝 Pasta & Cheese:
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10 oz farfalle (bow-tie) pasta
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½ cup shredded Parmesan cheese
🍗 Chicken:
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1.5 lbs boneless, skinless chicken thighs or breasts (sliced)
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1½ tsp smoked paprika
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1 tsp Italian seasoning
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¼ tsp salt & black pepper (to taste)
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2 tbsp olive oil
🌽 Corn:
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1 tbsp olive oil
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2 cups cooked corn kernels (from ~4 ears of corn, or canned/frozen & drained)
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1 tsp smoked paprika
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1 tsp chili powder
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Salt & pepper (to taste)
🥓 Other:
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1 cup heavy cream
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8 strips crispy bacon, chopped
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Fresh thyme, oregano, or marjoram (for garnish)
Instructions:
1️⃣ Cook the Pasta
Boil farfalle according to package instructions. Drain and set aside.
2️⃣ Shred the Cheese
Use freshly shredded Parmesan for best melt. Let it sit at room temp to help it melt smoothly.
3️⃣ Cook the Chicken
Season sliced chicken with paprika, Italian seasoning, salt, and pepper.
Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken for 4–5 minutes per side, or until fully cooked and golden. Remove and set aside.
4️⃣ Make the Creamy Corn Sauce
In the same skillet:
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Add 1 tbsp olive oil, corn, smoked paprika, chili powder, salt, and pepper. Sauté for 3 minutes.
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Remove half the corn and set aside.
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Add heavy cream to the skillet. Bring to a gentle simmer, then stir in Parmesan until smooth and creamy.
5️⃣ Assemble the Dish
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Toss the cooked pasta into the creamy corn sauce.
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Add back in the cooked chicken. Stir to combine.
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Top with chopped crispy bacon and the reserved corn.
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Garnish with fresh herbs and serve hot.
🔥 Pro Tips:
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Want a spicy twist? Add red pepper flakes or a drizzle of hot honey.
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No farfalle? Penne, rotini, or rigatoni work great too.
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Vegetarian? Swap the chicken for sautéed mushrooms and skip the bacon.
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