This creamy chicken corn pasta is a warm hug in a bowl! It’s made with juicy chicken, sweet corn, and a rich, tasty sauce that’s oh-so-satisfying. Plus, crispy bacon on top adds a crunchy twist!
When I make this dish, I can’t resist sneaking bites of the bacon while cooking. It’s just too good! 🍗🥓 I love how quickly it all comes together for a cozy meal any day of the week!
Key Ingredients & Substitutions
Bowtie Pasta: Farfalle is cute and fun to eat! If you don’t have it, other pasta shapes like penne or fusilli work just as well. Just make sure it’s a shape that holds the sauce well.
Corn: Fresh corn is sweet and crunchy, but frozen corn saves time and is convenient. Just thaw it and it’s ready to go! If corn isn’t your thing, try peas or diced bell peppers instead.
Chicken: Boneless, skinless chicken breasts are great for this dish due to their quick cooking time. You can substitute cooked rotisserie chicken for even faster prep or use turkey for a lighter option.
Bacon: Crisp bacon adds nice flavor. If you’re looking for a healthier swap, turkey bacon or pancetta can be used. For vegetarian options, try sautéing mushrooms for a similar savory kick!
Heavy Cream: This makes the pasta creamy. If you want a lighter option, half-and-half works well. To keep it dairy-free, consider coconut cream or a nut-based cream alternative.
How Can I Make Sure My Chicken Is Perfectly Cooked?
Cooking chicken just right can be tricky. You want it golden brown on the outside while staying juicy inside. Here are some steps to follow:
- Make sure the skillet is hot enough before adding the chicken. This helps with browning.
- Don’t overcrowd the pan; cook in batches if necessary. Overcrowding steams the chicken instead of searing it.
- Use a meat thermometer. Chicken is safe to eat at 165°F (75°C).
Let the chicken rest for a couple of minutes after cooking. It helps keep the juices locked in!
How to Make Creamy Chicken Corn Pasta with Crispy Bacon
Ingredients You’ll Need:
For the Pasta:
- 8 oz bowtie pasta (farfalle)
- 2 cups fresh corn kernels (or frozen, thawed)
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil (if needed)
For the Bacon:
- 6 slices bacon, chopped
For the Sauce:
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh oregano or parsley leaves, for garnish
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare! You’ll spend around 10 minutes cooking the pasta and bacon, and the rest is for sautéing the chicken and mixing everything together. It’s a quick and satisfying dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside. Remember not to rinse it, as you want that starch to help the sauce stick!
2. Crisp the Bacon:
In a large skillet over medium heat, cook the chopped bacon until it’s crispy. This should take about 5-7 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the pan and place it on a paper towel-lined plate to drain. If you like, you can leave a bit of the bacon fat in the pan for extra flavor!
3. Cook the Chicken:
Season your chicken pieces with salt, pepper, smoked paprika, and dried oregano in a bowl. In the same skillet (with or without the reserved bacon fat), add olive oil if it looks dry. Cook the seasoned chicken over medium-high heat until it’s golden brown and cooked through, about 5-7 minutes. Once cooked, take the chicken out of the pan and set it aside.
4. Sauté the Garlic and Corn:
Lower the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until it’s fragrant. Then, toss in the corn kernels. Cook, stirring occasionally, for about 3-4 minutes until they start to soften.
5. Create the Creamy Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce thickens slightly. This should only take a minute or two—yummy!
6. Combine Everything:
Now, add the cooked chicken and crispy bacon back into the pan, stirring to combine. Gently fold in the cooked pasta, tossing everything together so the pasta is nicely coated with that creamy sauce.
7. Final Touches:
Take a taste and adjust any seasonings with more salt or pepper if you like. Serve your creamy chicken corn pasta warm, garnished with fresh oregano or parsley leaves for that lovely finishing touch. Enjoy your hearty meal!
Your Creamy Chicken Corn Pasta with Crispy Bacon is ready to be devoured! Dig in and savor every bite!
Can I Use Different Types of Pasta?
Absolutely! While bowtie pasta (farfalle) works wonderfully, you can easily substitute it with any other pasta shape you have on hand, such as penne, fusilli, or even spaghetti. Just adjust the cooking time based on the package instructions!
How Can I Make This Recipe Healthier?
To lighten it up, consider using whole grain or chickpea pasta for added fiber. You can also opt for turkey bacon or skip the bacon altogether and add more vegetables like spinach or bell peppers to boost the nutrition without sacrificing flavor!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, it’s best to warm it gently on the stove with a splash of cream or broth to restore its creamy texture. Avoid the microwave if possible, as it can dry out the dish.
Can I Substitute the Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or even whole milk, but keep in mind that the sauce will be less rich and creamy. For a dairy-free alternative, consider using coconut cream or a plant-based cream substitute!
