Description
This Creamy Chicken and Corn Pasta with Bacon is a comforting and flavorful dish combining tender chicken, crispy bacon, sweet corn, and a rich creamy sauce tossed with perfectly cooked pasta. Enhanced with aromatic herbs and Parmesan cheese, it’s an easy stovetop meal perfect for family dinners or special occasions.
Ingredients
Scale
Protein
- 2 boneless chicken breasts
- 4 slices bacon
Pasta
- 8 ounces pasta (any preferred type)
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sweet corn kernels
Liquid & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Pasta: Start by bringing a large pot of water to a boil on the stove. Add the pasta and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain the pasta while reserving about half a cup of the pasta water for adjusting the sauce later.
- Prepare the Chicken: Season the boneless chicken breasts on both sides with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let rest before slicing into strips or bite-sized pieces.
- Cook the Bacon: Cut the bacon slices into small pieces. Using the same skillet, cook the bacon over medium heat, stirring occasionally, until crispy, about 5 to 6 minutes. Remove and drain on a paper towel-lined plate to remove excess grease.
- Sauté Onion and Garlic: In the bacon drippings left in the skillet, add the chopped onion and cook over medium heat for 3 to 4 minutes until translucent and softened. Add the minced garlic and sauté for another 30 seconds, stirring often to prevent burning.
- Add Corn and Liquids: Stir in the sweet corn kernels and cook for 2 minutes to warm through. Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes to slightly thicken the sauce.
- Season the Sauce: Add dried thyme, paprika, salt, and black pepper to the sauce. Stir thoroughly to distribute the seasonings evenly and let it simmer for 2 minutes until creamy.
- Combine Pasta with Sauce: Add the cooked, drained pasta to the skillet and toss gently to coat it with the creamy sauce. Adjust the sauce consistency by adding reserved pasta water a little at a time if too thick.
- Add Chicken and Bacon: Incorporate the sliced chicken and crispy bacon into the pasta mixture. Stir everything together to combine and heat through. Let sit for 1 to 2 minutes to ensure even warming.
- Finish and Serve: Sprinkle the dish with grated Parmesan cheese and freshly chopped parsley for added flavor and color. Serve immediately while hot and enjoy this indulgent, savory pasta dish.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- For extra texture, add freshly cracked black pepper when serving.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Reserve the pasta water carefully; it helps loosen the sauce without watering down flavor.
- Make sure the chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- This dish can be made in advance; reheat gently on the stovetop adding a splash of broth or cream to loosen the sauce.
