Corn Chicken Pasta combines bow-tie pasta, paprika-seasoned chicken, sweet corn, bacon, herbs, cream, and Parmesan in a substantial six-serving skillet meal. Half the sautéed corn is held back before the sauce is built, giving the finished dish both creamy sweetness and visible kernels. The verified recipe records 10 minutes preparation, 20 minutes cooking, 30 minutes total, and roughly 560 calories per serving.
Creamy Chicken and Corn Pasta with Bacon Ingredients
Pasta and cheese: 10 oz farfalle (bow-tie pasta); ½ cup Parmesan cheese.
Chicken: 1.5 lb chicken thighs or breasts (skinless, boneless); 1.5 teaspoons smoked paprika; 1 teaspoon Italian seasoning; ¼ teaspoon salt; freshly ground black pepper to taste; 2 tablespoons olive oil.
Corn: 1 tablespoon olive oil; salt and pepper to taste; 2 cups corn kernels, cooked (4 corn ears - corn on the cob); 1 teaspoon smoked paprika; 1 teaspoon chili powder.
Other ingredients: 1 cup heavy cream; 8 strips bacon, cooked; fresh herbs (thyme, oregano, or marjoram) for garnish.
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How to Make Creamy Chicken and Corn Pasta with Bacon
- Cook pasta: Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done. Proceed with the rest of the recipe while you wait for the water to boil and the pasta to cook.
- Shred cheese: Shred ½ cup of Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. This step is important because the shredded cheese has to be a bit warmed up to melt successfully in the sauce. What I do is place shredded cheese into a heatproof bowl close to the stove so that it warms up from the heat.
- Cook chicken: Slice chicken thighs into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.
- Make creamy corn sauce: To the same, now empty, skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors. Remove half of the corn kernels to a plate. Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil (simmer). Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.
- Assembly: Add cooked and drained pasta to the sauce. Add cooked chicken. Top with chopped cooked bacon and the remaining half of the corn kernels. Top with fresh herbs (thyme, oregano, or marjoram).
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Cook 10 ounces farfalle for 10–12 minutes or until al dente, then drain. Season 1.5 pounds chicken with one and one-half teaspoons paprika, one teaspoon Italian seasoning, one-quarter teaspoon salt, and black pepper. Heat two tablespoons olive oil and cook the chicken 4–5 minutes per side until done; remove and slice. In the skillet heat one tablespoon olive oil, add two cups corn cut from four ears, season with one teaspoon paprika, one teaspoon chili powder, salt, and pepper, and cook three minutes. Remove half the corn. Add one cup heavy cream to the corn left in the pan, bring to a gentle simmer, then melt in one-half cup Parmesan. Return pasta and chicken, add eight cooked chopped bacon strips and the reserved corn, toss, and finish with the recorded fresh herbs.
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Critical Visual and Timing Cues
Farfalle has an explicit 10–12 minute guide but should still finish al dente. Chicken receives its own paprika, Italian seasoning, salt, and pepper before entering two tablespoons oil. Cook 4–5 minutes per side and verify doneness before slicing. Corn uses a separate tablespoon oil, separate teaspoon paprika, plus chili powder, salt, and pepper; three minutes should brighten and lightly brown kernels. Remove exactly half before cream enters. Keep the cream at a gentle simmer rather than a hard boil, and let the half cup Parmesan melt smoothly. Return every component only after the sauce is cohesive, preserving reserved corn texture and crisp bacon.
Serving and Storage
Divide the completed pasta among six bowls, making sure each gets sliced chicken, creamy corn, reserved kernels, bacon, and herbs. Serve hot while the Parmesan sauce is fluid. Refrigerate leftovers promptly because the dish includes chicken, bacon, cream, and cheese. Reheat over low heat with a modest splash of water or cream only if needed, avoiding a hard boil that can separate dairy. The source estimates 560 calories per serving and identifies dairy and gluten. It is not vegetarian, vegan, or dairy-free. Corn comes from four ears but is measured as two cups for the skillet.
Practical Kitchen Notes
Use 10 ounces farfalle, 1.5 pounds chicken, two tablespoons oil for chicken, and one tablespoon oil for corn. Chicken seasonings are one and one-half teaspoons paprika, one teaspoon Italian seasoning, one-quarter teaspoon salt, and pepper. Corn seasonings are one teaspoon paprika, one teaspoon chili powder, salt, and pepper. Sauce uses one cup heavy cream and one-half cup Parmesan. Add eight cooked chopped bacon strips and the precise herbs listed in the D1 ingredient groups. Do not add tomatoes, spinach, garlic, onion, stock, cream cheese, or another pasta shape because none is verified in this recipe.
Details Worth Preserving
Cut kernels from four ears over a stable board or shallow bowl, then measure the required two cups. Cook bacon before final assembly and count all eight strips. Keep separate mise en place for the two paprika amounts and three tablespoons total oil. While pasta cooks, season and sauté chicken, then rest it on a clean board before slicing. Use the same skillet for corn and cream so browned flavor remains. Removing half the corn before adding cream is a required structural step, not optional garnish. Add Parmesan gradually at the gentle simmer, then fold in pasta, chicken, bacon, and reserved corn. Preserve the 10–12 minute pasta cue, 4–5 minutes per chicken side, and three-minute corn cook.
Recorded Recipe Tips
- You can use fresh corn on the cob in the summer, or substitute with canned or frozen corn kernels year-round.
- Allow the shredded cheese to come to room temperature for better melting in the sauce.
- This dish takes only 30 minutes to prepare and is perfect for busy weeknights.
Conclusion
Creamy Chicken and Corn Pasta with Bacon makes 6 servings in 30 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Creamy Chicken and Corn Pasta with Bacon make?
It makes 6 servings and serves 6.
- → How long does Creamy Chicken and Corn Pasta with Bacon take?
The recipe records 10 minutes of preparation, 20 minutes of cooking, and 30 minutes total.
- → Why is half of the corn removed from the skillet?
Half stays in the cream-and-Parmesan sauce while the reserved half returns at assembly, preserving visible kernels and texture.
- → How long should the chicken and pasta cook?
Cook farfalle for 10–12 minutes until al dente and chicken for 4–5 minutes per side until fully cooked.