Creamy Chicken Pasta with Corn and Bacon
A cozy and filling pasta dish that combines creamy sauce, smoky bacon, tender chicken, and sweet corn for a comforting weeknight dinner.
Ingredients
Main ingredients
- 8 oz Pasta (penne, rotini, or fettuccine) Short pasta holds sauce well.
- 1 lb Chicken breast (boneless skinless) Thighs are juicier; leftover rotisserie chicken works too.
- 4 slices Bacon Thick cut gives more bite, turkey bacon is also an option.
- 1 cup Corn Fresh, frozen, or canned (drained) all work.
- 1 cup Heavy cream Half and half can be used for a lighter sauce.
- 1/2 cup Parmesan cheese (freshly grated) Melts smoother than pre-grated.
- 2 cloves Garlic Minced.
- 1 small Onion Chopped.
- to taste Salt and black pepper Regular seasonings.
- a pinch Paprika For added flavor.
- 1 squeeze Lemon Optional for brightness.
Instructions
Preparation
- Cook pasta according to package instructions. Reserve about half a cup of pasta water before draining.
- In a large pan, cook the bacon until crispy. Remove and set aside, leaving some fat in the pan.
- In the same pan, cook the chicken until done, then add garlic and onion; sauté until fragrant.
- Stir in the corn and cook for a few minutes.
- Pour in the cream and add Parmesan cheese; stir until melted and smooth.
- Add the drained pasta and crispy bacon to the sauce, tossing to coat.
- Adjust seasoning with salt, pepper, and a pinch of paprika. If the sauce is too thick, add reserved pasta water.
Notes
For spicier versions, add red pepper flakes during the garlic sauté. Save crispy bacon for topping when reheating leftovers. Store in an airtight container for 3-4 days in the fridge.