Creamy Chicken and Corn Pasta with Bacon is a rich, satisfying meal ready in just 30 minutes. This hearty dish features tender chicken, smoky bacon, sweet corn, and farfalle pasta all tossed in a velvety Parmesan cream sauce. Whether you use fresh corn in the summer or frozen kernels in the winter, this versatile pasta is a delicious dinner for any time of year.
Why You’ll Love This Recipe
- Quick and easy—ready in just 30 minutes
- Perfect for busy weeknights with minimal prep
- Creamy, cheesy, and packed with flavor
- Smoky bacon and sweet corn balance the richness of the sauce
- Uses pantry staples and accessible ingredients
- Can be made year-round with fresh, frozen, or canned corn
- Kid-friendly and family-approved
- Customizable with your favorite herbs or spices
- Restaurant-quality results from the comfort of your home
- Leftovers reheat beautifully for next-day meals
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pasta and Cheese
- Farfalle (bow-tie) pasta
- Parmesan cheese, freshly shredded
Chicken
- Boneless, skinless chicken thighs or breasts
- Smoked paprika
- Italian seasoning
- Salt
- Freshly ground black pepper
- Olive oil
Corn
- Corn kernels (fresh, frozen, or canned)
- Olive oil
- Smoked paprika
- Chili powder
- Salt and pepper
Other Ingredients
- Heavy cream
- Bacon, cooked and chopped
- Fresh herbs (thyme, oregano, or marjoram) for garnish
Directions
Cook Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions (about 10–12 minutes). Drain and set aside.
Shred Cheese
- Shred ½ cup of Parmesan cheese. Let it sit near the stove to warm slightly for better melting.
Cook Chicken
- Slice chicken into thin strips. Season generously with smoked paprika, Italian seasoning, salt, and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken for about 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
Prepare Creamy Corn Sauce
- In the same skillet, add 1 tablespoon olive oil, corn, smoked paprika, chili powder, salt, and pepper. Sauté over low heat for about 3 minutes.
- Remove half of the corn and set aside for topping.
- Add heavy cream to the skillet with the remaining corn. Bring to a gentle simmer.
- Stir in the shredded Parmesan cheese until the sauce is smooth and creamy.
Assemble the Dish
- Add cooked pasta and chicken to the skillet and stir to coat with the sauce.
- Top with chopped cooked bacon and the reserved corn.
- Garnish with fresh herbs and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Use rotisserie chicken for a faster version
- Substitute turkey bacon or pancetta for a different flavor
- Add spinach or peas for extra vegetables
- Try a different pasta shape like penne or rigatoni
- Use light cream or half-and-half for a lighter sauce
- Add crushed red pepper flakes for a little heat
- Top with extra Parmesan or a squeeze of lemon for brightness
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat or in the microwave. Add a splash of cream or milk to restore creaminess.
- Freezing: Not recommended due to the dairy-based sauce, which may separate when thawed.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes, frozen or canned corn works well in this recipe. If using canned, drain before adding.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat gently before serving.
What’s the best pasta for this recipe?
Farfalle is ideal, but any short pasta such as penne, fusilli, or shells will work.
How do I make this dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the corn mixture.
Can I use a different cheese?
Parmesan works best for flavor and melting, but Asiago or Pecorino Romano are good alternatives.
Can I use chicken breasts instead of thighs?
Yes, both cuts work well—just be careful not to overcook the breasts.
How can I lighten up the recipe?
Use half-and-half instead of heavy cream, and opt for a leaner protein or less cheese.
What herbs go best with this pasta?
Fresh thyme, oregano, or marjoram enhance the flavor beautifully. Basil or parsley can also work.
Can I make this gluten-free?
Yes, substitute with your favorite gluten-free pasta.
Is this dish kid-friendly?
Absolutely! The creamy sauce, pasta, and mild seasoning make it a favorite for kids.
Conclusion
Creamy Chicken and Corn Pasta with Bacon is a decadent yet easy-to-make dish that delivers comfort, flavor, and satisfaction in every bite. With tender chicken, smoky bacon, sweet corn, and a creamy Parmesan sauce, this pasta is sure to become a go-to favorite for family dinners any night of the week.
Print
Creamy Chicken and Corn Pasta with Bacon
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Creamy Chicken and Corn Pasta with Bacon is a rich, flavorful 30-minute dinner perfect for busy weeknights! Made with juicy chicken, sweet corn, smoky bacon, and Parmesan in a creamy sauce over farfalle pasta, it’s a family favorite all year round.
Ingredients
Pasta and Cheese:
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10 oz farfalle (bow-tie pasta)
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1/2 cup Parmesan cheese, shredded
Chicken:
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1.5 lbs chicken thighs or breasts, boneless and skinless
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1.5 teaspoons smoked paprika
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1 teaspoon Italian seasoning
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1/4 teaspoon salt
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Freshly ground black pepper, to taste
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2 tablespoons olive oil
Corn:
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2 cups cooked corn kernels (from 4 ears of corn, or use frozen/canned)
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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Salt and pepper, to taste
Other Ingredients:
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1 cup heavy cream
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8 strips bacon, cooked and chopped
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Fresh herbs (thyme, oregano, or marjoram) for garnish
Instructions
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Cook pasta: Boil water and cook farfalle according to package instructions. Drain and set aside.
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Prep cheese: Shred Parmesan and let it warm slightly near the stove for easier melting.
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Cook chicken: Slice chicken into strips and season with smoked paprika, Italian seasoning, salt, and pepper. Heat oil in a large skillet and sear chicken on both sides (about 4–5 minutes per side) until fully cooked. Remove from skillet.
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Make corn sauce: In the same skillet, sauté corn with oil, salt, pepper, smoked paprika, and chili powder for about 3 minutes. Set half of the corn aside.
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Add cream and cheese: Add heavy cream to the remaining corn in the skillet and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
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Assemble: Add drained pasta and cooked chicken to the sauce. Top with bacon and reserved corn. Garnish with fresh herbs and serve hot.
Notes
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Use fresh corn in summer, or frozen/canned year-round.
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Great with other short pasta like penne or fusilli.
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Garnish with extra Parmesan or red pepper flakes for added kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
