Creamy Chicken Corn Pasta Bacon (Print-Friendly Version)

Tender chicken, sweet corn, smoky bacon, and creamy sauce combine for a fast, satisfying family dinner.

# Ingredients:

→ Pasta and Cheese

01 - 285 grams farfalle (bow-tie pasta)
02 - 60 grams Parmesan cheese, finely shredded

→ Chicken

03 - 680 grams boneless, skinless chicken thighs or breasts
04 - 1.5 teaspoons smoked paprika
05 - 1 teaspoon Italian seasoning
06 - 0.25 teaspoon salt
07 - Freshly ground black pepper, to taste
08 - 2 tablespoons olive oil

→ Corn

09 - 2 cups (320 grams) cooked corn kernels (from approximately 4 ears of corn)
10 - 1 tablespoon olive oil
11 - Salt and pepper, to taste
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder

→ Other Ingredients

14 - 240 millilitres heavy cream
15 - 8 strips bacon, cooked and chopped
16 - Fresh thyme, oregano, or marjoram, for garnish

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add farfalle and cook according to package instructions, approximately 10–12 minutes, until al dente. Drain and set aside.
02 - Finely shred the Parmesan cheese. Allow to reach room temperature near the stove so it melts smoothly into the sauce.
03 - Slice the chicken into thin strips. Season thoroughly with smoked paprika, Italian seasoning, salt, and black pepper. Heat a large, heavy skillet over medium heat and add 2 tablespoons olive oil. Sear chicken for 4–5 minutes per side until fully cooked and golden. Remove to a plate and keep warm.
04 - In the same skillet, add cooked corn kernels and 1 tablespoon olive oil. Season with salt, pepper, smoked paprika, and chili powder. Stir well, cooking in the residual chicken juices for 3 minutes over low heat to develop flavour. Remove half the corn to a plate.
05 - Pour heavy cream into the skillet with the remaining corn kernels. Bring to a gentle simmer. Add the shredded Parmesan cheese and stir continuously on low heat until the cheese is fully melted and the sauce thickens.
06 - Add the drained farfalle to the creamy corn sauce. Return the cooked chicken to the skillet and toss gently to coat all pieces evenly.
07 - Top with chopped bacon and the reserved corn kernels. Finish with fresh herbs such as thyme, oregano, or marjoram. Serve immediately.

# Notes & Tips:

01 - Allow shredded cheese to approach room temperature for optimal melting in the sauce.
02 - For peak freshness, use sweet corn on the cob when in season, or substitute with canned or frozen kernels.
03 - Reserve some cooking water from the pasta if additional sauce consistency adjustment is needed.

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