This Creamy Chicken Corn Pasta with Bacon is a hearty dish that warms the heart and fills the belly. Tender chicken, sweet corn, crispy bacon, and pasta come together in a creamy sauce that’s hard to resist!
Who can say no to bacon, right? I love how quick this meal is to whip up, making it perfect for busy weeknights. Just toss it all together and enjoy a yummy dinner in no time!
Key Ingredients & Substitutions
Pasta: I recommend farfalle for its shape and texture, but any short pasta like penne or fusilli works great too. If you’re watching carbs, try a whole grain or gluten-free option!
Bacon: Bacon adds a nice crunch and flavor. You can use turkey bacon for a lighter option or even diced ham if you prefer. For a vegetarian version, try using smoked paprika for that bacon-like flavor.
Chicken: Skinless chicken thighs give tenderness. If you like, chicken breast can be used instead, but watch the cooking time to avoid dryness. Canned chickpeas are a great plant-based alternative too!
Corn: Fresh corn adds sweetness and texture. If fresh corn isn’t available, frozen or canned corn is a perfect substitute. Just make sure to drain canned corn well before using.
Heavy Cream: This makes the dish creamy. If you’re looking to lighten it up, use half-and-half or a mix of Greek yogurt and milk. For a dairy-free option, coconut cream is a tasty alternative!
How Do You Get the Chicken to Be Juicy and Flavorful?
Cooking chicken so it stays tender and juicy is all about the right technique. When seasoning the chicken, a blend of spices like paprika and garlic powder not only adds flavor but also helps to keep it moist during cooking.
- Don’t rush the cooking process! Sear the chicken over medium-high heat for about 5-7 minutes until it’s golden brown and cooked through.
- Allow the chicken to rest before adding it back to the skillet. This helps retain moisture.
- If it seems dry, adding it to the creamy sauce will help rehydrate it and infuse more flavor.
Remember, juicy chicken makes all the difference in this delicious pasta dish!
How to Make Creamy Chicken Corn Pasta with Bacon
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225g) farfalle (bow-tie) pasta
For the Corn:
- 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn kernels)
For the Bacon and Chicken:
- 6 slices bacon
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil (if needed)
For the Sauce:
- 1/2 cup finely diced onion (optional)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh herbs for garnish (such as oregano or parsley)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the pasta and chicken, then around 20 minutes for everything to come together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to the package instructions until it’s al dente. Drain the pasta and set it aside for later.
2. Prepare the Corn:
If using fresh corn, carefully remove the kernels from the cobs and set them aside. If using frozen, just have them ready to go!
3. Cook the Bacon:
In a large skillet over medium heat, add the bacon slices. Cook them until crispy, which should take about 5-7 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain, and crumble it once it’s cool. Keep about 1 tablespoon of the bacon fat in the skillet.
4. Prepare the Chicken:
While the bacon is cooking, season the chicken pieces with paprika, garlic powder, salt, and pepper. Then, add the seasoned chicken to the skillet with the reserved bacon fat. Sauté the chicken over medium-high heat for about 5-7 minutes, or until it’s nicely browned and cooked through. Remove the chicken from the skillet and set it aside.
5. Sauté the Veggies:
If needed, add a little olive oil to the skillet. Sauté the diced onion (if using) until it’s translucent, about 3 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds until aromatic.
6. Add the Corn:
Add the corn kernels to the skillet. Cook for about 5 minutes, stirring occasionally, until they’re slightly charred and tender.
7. Create the Sauce:
Reduce the heat and stir in the heavy cream, making sure to scrape up any tasty browned bits from the bottom of the skillet. Let it simmer gently for about 2 minutes until the sauce begins to thicken.
8. Mix in the Cheese:
Stir in the Parmesan cheese until it melts into the creamy sauce, making it smooth and delicious. Taste and adjust the seasoning with salt and pepper as needed.
9. Combine Everything:
Return the cooked chicken and drained pasta back into the skillet. Toss everything together gently to coat the pasta and chicken in the creamy sauce.
10. Add Bacon and Serve:
Lastly, sprinkle in the crumbled bacon, mix it all again, and garnish with fresh herbs before serving. Enjoy your warm and comforting Creamy Chicken Corn Pasta with Bacon!
This dish is hearty, creamy, and full of flavor—perfect for any dinner table! Enjoy your meal!
Can I Use a Different Type of Pasta?
Absolutely! While farfalle adds a nice touch, you can substitute it with any short pasta like penne, fusilli, or even whole grain pasta. Just follow the cooking instructions on the package!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of cream or water as needed to loosen the sauce.
Can I Make This Recipe Dairy-Free?
Yes! To make a dairy-free version, use coconut cream or a plant-based cream substitute in place of the heavy cream and skip the Parmesan cheese or use a dairy-free alternative. Check for some extra seasoning to enhance flavor!
Can I Add Vegetables to This Dish?
Absolutely! Feel free to add other vegetables like bell peppers, spinach, or mushrooms. Just sauté them along with the onion and garlic for added flavor and nutrition.
