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If you’re looking for a hearty, comforting meal that’s packed with flavor, this Creamy Chicken and Corn Pasta with Bacon is the perfect choice. The creamy sauce is rich, velvety, and full of savory goodness, thanks to the combination of tender chicken, sweet corn, and crispy bacon. It’s a dish that comes together quickly but feels indulgent—perfect for a cozy weeknight dinner or a weekend treat.
This recipe combines the best elements of comfort food: tender pasta, juicy chicken, crunchy bacon, and a rich, creamy sauce. Let’s dive in!
Table of Contents
Ingredients:
For the Pasta:
12 oz (340g) pasta (penne, rigatoni, or fettuccine work best)
Salt, for seasoning the pasta water
For the Creamy Chicken and Corn Sauce:
2 tablespoons olive oil (or 1 tablespoon olive oil and 1 tablespoon butter)
2 boneless, skinless chicken breasts (about 1 lb or 450g), cut into bite-sized pieces
Salt and pepper, to taste
4 slices bacon, chopped into small pieces
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (240g) sweet corn kernels (fresh, frozen, or canned)
1 cup (240ml) heavy cream
1/2 cup (120ml) chicken broth (preferably low-sodium)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/2 teaspoon paprika (optional, for a bit of smoky flavor)
1/4 cup freshly grated Parmesan cheese (optional, for extra creaminess)
2 tablespoons fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a touch of spice)
Instructions:
Step 1: Cook the Pasta
Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 9-12 minutes).
Drain and Set Aside: Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water for later use. Set the pasta aside.
Step 2: Cook the Chicken
Season the Chicken: Season the bite-sized chicken pieces with salt and pepper.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil (or a combination of olive oil and butter) over medium-high heat. Once hot, add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside. Remove the chicken from the skillet and set it aside.
Step 3: Cook the Bacon
Cook the Bacon: In the same skillet, add the chopped bacon pieces. Cook over medium heat, stirring occasionally, until the bacon becomes crispy and releases its fat (about 4-5 minutes). Once crispy, remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain the excess fat.
Step 4: Make the Creamy Sauce
Sauté the Onions and Garlic: In the same skillet, reduce the heat to medium. If needed, add a little more oil or butter. Add the chopped onions and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Add the Corn: Add the sweet corn to the skillet and cook for another 2 minutes, stirring occasionally.
Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add Seasonings: Stir in the dried thyme, paprika (if using), and salt and pepper to taste. Adjust the seasoning based on your preference. If you want the sauce to be richer, you can also add 1/4 cup of freshly grated Parmesan cheese at this point, stirring until melted and incorporated.
Step 5: Combine the Chicken, Bacon, and Pasta
Add Chicken and Bacon: Return the cooked chicken and bacon to the skillet with the creamy corn sauce. Stir everything together to coat the chicken and bacon in the creamy sauce.
Add the Pasta: Add the cooked pasta to the skillet and toss to combine. If the sauce looks too thick, add a little reserved pasta water (1-2 tablespoons at a time) until you reach the desired consistency.
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