Creamy Chicken and Corn Pasta with Bacon

This creamy chicken and corn pasta with bacon came into my life on one of those crazy Tuesday nights when I had exactly 30 minutes to get dinner on the table before everyone's various activities. I was staring at chicken thighs, the remnants of a weekend corn boil, and half a package of bacon that needed using up. The result was this ridiculously good pasta that my family now requests constantly. The combination of sweet corn, smoky bacon, and tender chicken in a creamy parmesan sauce creates this perfect balance that somehow feels like comfort food and something special at the same time. The best part? It comes together in about half an hour with ingredients you probably already have hanging around your kitchen.

Last month I made this for my neighbor who just had a baby, and her husband texted me at 10pm asking for the recipe because it was 'the first meal she'd actually finished since giving birth.' My kids, who go through phases of declaring various foods 'gross' on principle, have never once complained about this pasta – which in my house is basically a culinary miracle. There's something about that combination of flavors that just works for pretty much everyone who tries it.

Magic Ingredients

• Corn kernels: Bring a sweet pop of texture and flavor – fresh corn cut from the cob is amazing in late summer, but frozen works surprisingly well year-round
• Chicken thighs: Stay tender and juicy in a way that chicken breasts sometimes don't – though both work well in this recipe
• Bacon: Adds that smoky, salty punch that makes everything taste better – I've tried making it without bacon once when we were out, and while still good, it was definitely missing something
• Smoked paprika: Pulls double duty in both the chicken seasoning and corn sauce, creating this cohesive flavor throughout the dish
• Heavy cream: Creates that luxurious sauce that clings to every piece of pasta – I've tried substituting half and half, and while it works, the sauce isn't quite as velvety

Pin it

Step-by-Step Instructions

Order of cooking:

The order of operations here makes all the difference. My first attempt, I cooked everything in separate pans and combined at the end, which created way more dishes and the flavors didn't meld as well. Now I use the same skillet for the chicken and then the corn sauce, which means all those browned bits from the chicken become part of the sauce.

Sautéing corn:

Don't rush the corn sautéing process. The first time I made this, I was in a hurry and barely let the corn mingle with the spices. Taking those few minutes to let the corn get slightly toasty in the chicken drippings with the spices makes a huge difference in developing flavor.

Reserving corn:

Setting aside half the corn before adding the cream was a technique I stumbled upon by accident (originally, I just didn't have enough room in my pan). That happy accident created this amazing textural contrast – half the corn gets silky and infuses the cream, while the reserved corn keeps a fresh pop when added back at the end.

Choosing pasta:

The pasta selection matters more than you'd think. I've tried this with penne and rotini, but bow-tie (farfalle) really does work best because those little pockets catch bits of corn and bacon perfectly. Plus, my kids think bow-ties are fun, which somehow makes them more willing to eat whatever is attached to them.

Melting Parmesan:

Getting the Parmesan to melt smoothly took some figuring out. The first time, I added cold cheese directly to the hot cream and got little clumps. Now I make sure to have the cheese at room temperature or even slightly warm before adding it to the sauce, which helps it melt evenly.

My first version of this dish was pretty basic – just chicken, corn, and cream. It was good but not great. Adding the smoky elements (bacon and smoked paprika) was a game-changer, bringing depth that made it special. The chili powder came next, adding a subtle warmth that balanced the sweetness of the corn perfectly. Playing with the technique – especially reserving half the corn to add at the end – took it from a good weeknight dinner to something I'd proudly serve to guests.

Serving Suggestions

Serve this pasta in wide, shallow bowls to catch all that amazing sauce. For a complete meal, I sometimes add a simple side salad with a bright vinaigrette to cut through the richness. A glass of crisp white wine (for the adults) or some garlic bread for sopping up the sauce makes this feel like a special dinner. For summer dining, we eat this out on the deck with corn on the cob on the side – because apparently, you can never have too much corn in one meal.

Seasonal Swaps

During peak summer corn season, using fresh corn cut from the cob makes this dish exceptional – that sweet crunch can't be beaten. In winter, frozen corn kernels work beautifully – just make sure to thaw and drain them well. For a fall version, I sometimes add a handful of baby spinach or kale to the sauce just before adding the pasta. In spring, some fresh peas make a lovely addition. The basic formula is versatile enough to adapt to whatever produce is looking good.

Time-Saving Options

This pasta actually reheats surprisingly well for lunch the next day – the flavors meld even more overnight. Store leftovers in an airtight container in the fridge and warm gently with a splash of milk to loosen the sauce. For busy weeknights, you can cook the bacon and chicken ahead of time and refrigerate until needed, which cuts the active cooking time almost in half. I wouldn't freeze this one, though – cream sauces tend to separate when thawed.

Pin it

I've made this creamy chicken and corn pasta with bacon for weeknight family dinners, casual entertaining with friends, and even as my contribution to meal trains for new parents. There's something so satisfying about creating a dish that looks and tastes impressive while actually being pretty simple to prepare. My family has come to associate this pasta with 'special regular dinners' – those nights when we want something a little extra but don't have time for anything complicated. What started as a clean-out-the-fridge experiment has become one of our most beloved recipes – proof that sometimes the best dishes come from necessity and a little creativity.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes! While farfalle (bow-tie) pasta works great because it catches the sauce in its folds, you can substitute with penne, rotini, or even fettuccine. Adjust cooking time according to package instructions.

→ What's the best substitute for fresh corn?

Both frozen and canned corn work well. For frozen corn, thaw and drain before using. For canned corn, drain and rinse well to remove excess sodium. You'll need about 2 cups of corn kernels regardless of which type you use.

→ Can I make this dish lighter?

Yes! You can substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly less thick. You can also use turkey bacon instead of regular bacon and reduce the amount of Parmesan cheese.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream to loosen the sauce as needed.

→ Can I make this ahead for a dinner party?

You can prepare all components ahead of time and combine just before serving. Cook pasta al dente, prepare the chicken and sauce, and cook the bacon. Store separately in the refrigerator, then reheat the sauce, add pasta and chicken to warm through, and top with bacon and herbs just before serving.