There’s something magical about the combination of creamy pasta, tender chicken, sweet corn, and crispy bacon that just speaks to the soul. This Creamy Chicken and Corn Pasta with Bacon is the ultimate comfort food that still feels a bit special—perfect for those evenings when you want something satisfying without spending hours in the kitchen.
I created this recipe on a chilly fall evening when I was craving something hearty yet bright. The sweetness of the corn balances the savory bacon and chicken, while the creamy sauce brings everything together in a dish that’s sure to become a regular in your dinner rotation.
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Perfect balance of creamy, savory, and sweet elements
- Uses everyday ingredients you likely already have on hand
- Ready in about 45 minutes from start to finish
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 10 oz farfalle (bow-tie pasta)
- ½ cup Parmesan cheese
- 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
- 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
- 1 cup heavy cream
- 8 strips bacon, cooked
- fresh herbs (thyme, oregano, or marjoram) for garnish
Instructions
- 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 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.
- 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.
- 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.
- 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).
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream
- Add a handful of baby spinach or peas in the last 2 minutes of cooking for extra color and nutrition
- Turkey bacon works well as a leaner alternative to regular bacon
- If sauce is too thick, add a splash more chicken broth; if too thin, simmer uncovered for a few extra minutes
- For extra flavor, add 1 teaspoon of Italian seasoning or 1/2 teaspoon of smoked paprika
- Make it gluten-free by using your favorite gluten-free pasta (you may need to adjust cooking time)
Serving Suggestions
This creamy pasta dish is hearty enough to stand on its own, but pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, serve with garlic bread or warm crusty bread to soak up every last bit of the delicious sauce.
If you’re serving wine, a crisp Chardonnay or light Pinot Noir complements the creamy, savory flavors perfectly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or cream to restore the creamy texture
- The pasta will continue to absorb the sauce as it sits, so it’s best served immediately
- You’ll know the dish is done when the pasta is tender and the sauce coats the back of a spoon
FAQs
Can I make this ahead of time?
This dish is best made fresh, but you can prep all ingredients ahead of time. For best results, cook the pasta just before serving.
Can I use rotisserie chicken instead?
Absolutely! Simply skip the chicken cooking step and add shredded rotisserie chicken when you would return the cooked chicken to the pan.
Is there a dairy-free alternative?
Yes, you can substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The flavor profile will change slightly but still be delicious.
Can I freeze this pasta dish?
Cream-based pasta dishes don’t freeze well as they can separate when thawed. This recipe is best enjoyed fresh or as refrigerated leftovers within a few days.
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