This creamy chicken corn pasta is a cozy dish that brings comfort to dinner time. With tender chicken, sweet corn, and crispy bacon, it’s both rich and satisfying!
I love how the crunchy bacon gives this dish a fun twist. It adds that extra crunch we all crave. Perfect for cozy nights in or impressing friends at dinner! 🎉
Key Ingredients & Substitutions
Pasta: Farfalle gives a lovely shape and holds the sauce well. If you need a substitute, use penne or rotini for a similar texture.
Bacon: Crispy bacon adds a great crunch. Turkey bacon or pancetta can be used if you’re looking for alternatives, though turkey bacon will be less crispy.
Chicken: I like using boneless, skinless chicken breasts for their ease. Thighs can substitute for more flavor and juiciness, or for a vegetarian option, use chickpeas or mushrooms!
Corn: Fresh corn is sweet and delightful, but frozen corn works perfectly when fresh isn’t in season. Canned corn can be used too; just drain it first.
Heavy Cream: This creates the rich sauce. If you’re looking to lighten up the dish, you can use half-and-half or a dairy-free cream alternative, though the texture may differ slightly.
How Can I Ensure My Chicken is Perfectly Cooked?
Cooking chicken to perfection can be tricky, but with a couple of pointers, you’ll do great! Here’s how:
- Cut the chicken into uniform-sized pieces for even cooking.
- Don’t overcrowd the pan—cook in batches if necessary.
- Cook until golden brown and the internal temperature reaches 165°F (75°C) for safety.
Using the reserved bacon fat to cook the chicken not only adds flavor but also helps it caramelize beautifully. If using thighs, you’ll want to cook them a bit longer for extra tenderness.
Creamy Chicken Corn Pasta with Crispy Bacon
Ingredients You’ll Need:
For The Pasta:
- 8 oz farfalle (bowtie) pasta
For The Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
For The Bacon:
- 4 slices bacon
For The Sauce:
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes in total. Expect around 10 minutes for prep and about 20 minutes of cooking time. It’s a quick and satisfying meal perfect for busy nights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Once it’s bubbling, add the farfalle pasta. Cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta in a colander and set it aside.
2. Cook the Bacon:
In a large skillet over medium heat, cook the bacon until it becomes crispy. This should take about 5-7 minutes. Once it’s crispy, transfer the bacon to a paper towel-lined plate to drain off the excess grease. Let it cool, and then crumble it into small pieces. Don’t forget to save about 1 tablespoon of the bacon fat in the skillet!
3. Prepare the Chicken:
While the bacon cools, season the chicken pieces with salt, pepper, and garlic powder. Once the bacon is done, increase the heat to medium-high and add 1 tablespoon of olive oil along with the reserved bacon fat to the skillet. Add in the chicken and cook for about 5-7 minutes or until it’s golden brown and fully cooked. Then, transfer the chicken to a plate and keep it warm.
4. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter melts, add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Then, toss in the corn kernels and cook them for around 2-3 minutes until tender.
5. Combine Everything:
Pour in the heavy cream and chicken broth, stirring gently. Allow the mixture to come to a gentle simmer and cook for about 3-4 minutes, which helps thicken the sauce just a bit. Now, sprinkle in the Parmesan cheese, stirring until it melts and combines well with the sauce. Adjust the seasoning with salt and pepper to your liking.
6. Finish the Dish:
Return the cooked chicken back to the skillet, and then add the drained pasta. Toss everything together until every piece is well coated in that creamy goodness. Finally, sprinkle the crumbled bacon on top, and garnish with fresh parsley for a vibrant touch.
7. Serve:
Serve your creamy chicken corn pasta warm and enjoy the delightful flavors of this comforting dish!
With tender chicken, sweet corn, and crispy bacon all wrapped in a luscious creamy sauce, this pasta dish is sure to impress. Enjoy every bite!
FAQ for Creamy Chicken Corn Pasta with Crispy Bacon
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just add it directly to the skillet without thawing, and it will cook quickly alongside the garlic.
How Can I Make This Recipe Healthier?
You can lighten it up by using whole wheat pasta, reducing the amount of bacon, or substituting the heavy cream with half-and-half or a light cream alternative. Additionally, adding more veggies like spinach or zucchini can boost the nutritional value!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce.
Can I Use a Different Type of Pasta?
Definitely! While farfalle works beautifully, you can substitute with penne, rotini, or any pasta shape you prefer. Just keep in mind that cooking times may vary, so check for doneness accordingly.
