Description
This creamy chicken and corn pasta is packed with bold flavors, tender chicken, crispy bacon, sweet corn, and bow tie pasta, all coated in a rich and silky cream sauce. Quick, comforting, and satisfying — perfect for a hearty weeknight dinner.
Ingredients
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10 ounces bow tie pasta (farfalle)
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2 chicken breasts, chopped into chunks
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2 teaspoons smoked paprika
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1 teaspoon Italian seasoning
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2 teaspoons salt
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2 teaspoons black pepper
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3 tablespoons olive oil or vegetable oil
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1 teaspoon chili powder
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2 cups frozen corn kernels
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½ cup grated Parmesan cheese
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1 cup heavy cream
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8 strips bacon, cooked and chopped
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Fresh parsley, for topping (optional)
Instructions
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Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
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In a bowl, toss the chicken chunks with smoked paprika, Italian seasoning, salt, pepper, and chili powder.
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Heat oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and fully cooked through, about 6–8 minutes. Remove from skillet and set aside.
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In the same skillet, add the corn and sauté for 2–3 minutes until heated through and slightly golden.
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Lower heat to medium. Pour in the heavy cream and stir in the Parmesan. Simmer for 2–3 minutes until the sauce thickens slightly.
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Return the chicken to the skillet, then add the cooked pasta and chopped bacon. Toss everything to coat in the creamy sauce.
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Taste and adjust seasoning if needed.
- Serve warm, topped with fresh parsley if desired.
Notes
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Fresh or canned corn can be used instead of frozen.
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Use pre-cooked rotisserie chicken to speed up prep time.
- For extra heat, add a pinch of red chili flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American