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Creamy Chicken and Corn Pasta with Bacon in a bowl
ChefMaster Emily

Creamy Chicken and Corn Pasta with Bacon

This Creamy Chicken and Corn Pasta with Bacon is the ultimate comfort dish—smoky bacon, tender chicken, sweet corn, and a velvety cream sauce wrapped around perfectly cooked pasta. Fast, flavorful, and sure to become a new favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 chicken breasts or thighs cut into bite-sized pieces
  • 4 slices bacon chopped
  • 1 cup sweet corn kernels fresh, frozen, or canned
  • 12 oz pasta penne, fusilli, or fettuccine
  • 1 cup heavy cream
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup parmesan cheese grated
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt, pepper, and chili flakes to taste

Equipment

  • Large Skillet
  • Pot

Method
 

  1. In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving some fat in the pan.
  2. In the same skillet, add olive oil and sauté chicken pieces until golden and cooked through. Remove and set aside.
  3. To the same pan, add butter, chopped onion, and garlic. Cook until fragrant and soft.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in corn and cook for a few minutes.
  5. Return chicken to the skillet, add parmesan cheese, and season with salt, pepper, and chili flakes.
  6. Cook pasta separately until al dente. Drain and mix into the creamy sauce. Top with crumbled bacon and extra cheese if desired.

Notes

Reserve some pasta water to loosen the sauce if needed. For variations, try shrimp, spinach, or different cheeses. Store leftovers in the fridge for 3 days or freeze the sauce separately.