Chicken and Corn Pasta (Printable Recipe Version)
Tender chicken, sweet corn, and crunchy bacon come together in a velvety Parmesan sauce. Quick to make and perfect for weeknights!
# Ingredients You’ll Need:
→ Chicken & Seasonings
01 -
1½ pounds chicken breasts or thighs, sliced into strips
02 -
1½ teaspoons paprika (smoked if you have it)
03 -
1 teaspoon Italian herb blend
04 -
¼ teaspoon fine salt
05 -
Ground black pepper, as much as you like
06 -
2 tablespoons of olive oil
→ Corn Mixture
07 -
2 cups of fresh or frozen corn (from about 4 cobs)
08 -
1 teaspoon chili seasoning
09 -
1 teaspoon smoky paprika
10 -
A pinch of salt and pepper
11 -
1 tablespoon cooking oil
→ Sauce & Toppings
12 -
1 cup of heavy whipping cream
13 -
8 slices of bacon, cooked and crumbled
14 -
Your favorite herb (like thyme, oregano, or marjoram) for garnishing
→ Pasta & Cheese
15 -
10 ounces of bow-tie pasta (farfalle)
16 -
½ cup of Parmesan cheese, finely grated
# Steps to Make It:
01 -
Throw corn into the same skillet with paprika, chili powder, olive oil, salt, and pepper. Cook a few minutes, and scoop out half the corn to use as garnish later.
02 -
Toss your pasta into a big pot of salted, bubbling water. Boil it until it's tender (the package should say 10-12 minutes). Drain and put it off to the side.
03 -
Cut your chicken into strips. Sprinkle with herbs, paprika, salt, and pepper. Heat olive oil in a skillet and cook for 4-5 minutes per side, then set it aside.
04 -
Pour cream into the pan with the leftover corn. Warm it up until it starts bubbling gently. Mix in your pre-warmed Parmesan cheese until you get a creamy texture.
05 -
Toss cooked chicken and pasta into your sauce. Top with crispy bacon, reserved corn kernels, and chopped fresh herbs. Mix gently and enjoy while hot!
# Extra Information:
01 -
Fresh corn is great during the summer, but frozen or canned options are handy anytime!
02 -
Let your Parmesan sit at room temperature before using so it melts smoothly into the sauce.