This creamy chicken corn pasta is a cozy dish that brings together tender chicken, sweet corn, and crispy bacon. It’s rich, comforting, and super easy to whip up!
You can’t go wrong with bacon, right? 😄 I often make this when I need a quick dinner, and it always hits the spot. Serve it with a sprinkle of cheese on top for the win!
Key Ingredients & Substitutions
Pasta: I love using farfalle because its shape holds the sauce well. If you can’t find it, feel free to swap it for penne, fusilli, or even spaghetti. Just adjust the cooking time as needed!
Chicken: Chicken thighs are juicier, but breasts work too. If you’re in a pinch, rotisserie chicken is a great shortcut. Just shred it and add it at the end to heat through!
Bacon: Bacon adds a fantastic crunch. If you’re looking for a healthier option, turkey bacon can work as a substitute. Its flavor isn’t as strong, but it’ll still add a nice touch!
Corn: Fresh corn is sweet and delicious in this recipe. If it’s not the season, canned or frozen corn is a good alternative. Use about 1 can or 1 ½ cups of frozen corn, and no need to thaw beforehand!
Heavy cream: For a lighter version, consider using half-and-half or whole milk, but be mindful that it won’t be as creamy. You might need to let it simmer a bit longer to thicken up.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky, but it doesn’t have to be! The key is to ensure it’s flavorful and juicy. Here’s how to do it:
- Start with bite-sized pieces; they cook faster and more evenly.
- Season the chicken generously with salt, pepper, and smoked paprika for a nice flavor boost.
- Cook on medium-high heat to get a good sear without overcooking. About 5-7 minutes should do it!
- Always check that the internal temperature reaches 165°F (75°C) for safety.
Letting the chicken rest for a couple of minutes after cooking helps keep it juicy too!
Easy Creamy Chicken Corn Pasta with Bacon
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz farfalle (bowtie) pasta
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
Bacon and Corn:
- 4 slices bacon, chopped
- 2 ears fresh corn, kernels removed (or about 1 1/2 cups frozen corn, thawed)
- 2 cloves garlic, minced
Sauce:
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 cup shredded cheddar or Mexican blend cheese
For Garnish:
- Fresh oregano or parsley, for garnish
How Much Time Will You Need?
This delicious dish takes about 25-30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta, and the remaining time is for sautéing the chicken, bacon, and veggies while making the creamy sauce. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the farfalle pasta and cook according to the package instructions, until al dente. Drain it in a colander and set aside for now.
2. Cooking the Chicken:
In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Take your bite-sized chicken pieces and season them with salt, pepper, and smoked paprika. Once the oil is hot, add the chicken to the skillet. Cook until the chicken is browned and completely cooked through—this should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Making Bacon and Corn:
In the same skillet, toss in the chopped bacon. Cook it until it’s crispy and delicious! This should take a few minutes. Once crispy, scoop out the bacon pieces and let them drain on a paper towel. If there’s too much bacon fat left in the skillet, pour some out, but leave about 1 tablespoon to keep all those yummy flavors. If it looks dry, add a bit more olive oil.
4. Sautéing Corn and Garlic:
Now, add the corn kernels and minced garlic to the skillet. Sauté for about 4-5 minutes, stirring occasionally, until the corn is tender and a little golden. It will smell amazing!
5. Creating the Creamy Sauce:
Pour in the chicken broth and give it a quick stir. Let it simmer for about 2 minutes. Next, reduce the heat to low and stir in the heavy cream and shredded cheese. Keep cooking until the cheese melts and the sauce thickens slightly—it should become nice and creamy!
6. Bringing It All Together:
Return the cooked chicken and crispy bacon back into the skillet, mixing everything together thoroughly. Afterward, add your cooked pasta to the skillet, tossing it gently to coat the pasta in the creamy sauce.
7. Final Touches:
Before serving, give a taste and adjust the seasoning with a bit more salt and pepper if desired. Once you’re satisfied, it’s ready to serve! Dish it out while hot and garnish with fresh oregano or parsley leaves for an extra pop of color and flavor!
Enjoy your delicious Easy Creamy Chicken Corn Pasta with Bacon! It’s perfect for a comforting dinner, and everyone is sure to love it!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While farfalle works great for this recipe, you can use penne, fusilli, or any pasta you have on hand. Just be sure to adjust the cooking time according to the package instructions for your chosen pasta.
Can I Substitute the Chicken with Another Protein?
Yes, you can! Feel free to use turkey, shrimp, or even cooked rotisserie chicken for a quicker option. If using shrimp, cook them until they’re pink and opaque, just a few minutes should do!
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, skip the chicken and bacon. Instead, substitute them with mushrooms or your favorite plant-based protein. You can also add more vegetables like bell peppers or spinach for added flavor and nutrition!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of chicken broth or cream to keep it from drying out. Enjoy it for a quick lunch or dinner!
