Description

This creamy chicken and corn pasta is pure comfort food! Tender chicken, sweet corn, and crispy bacon are tossed in a rich, garlicky cream sauce with pasta. It’s easy enough for a weeknight dinner and tasty enough to serve to guests.

Ingredients

12 oz pasta (penne or rotini work great)
4 slices bacon, chopped
1 lb boneless, skinless chicken breasts, diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp olive oil (if needed)
3 cloves garlic, minced
1 cup frozen or canned corn (drained if using canned)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the pasta according to package directions. Drain and set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tbsp of bacon grease in the pan.
Season the diced chicken with salt, pepper, and smoked paprika.
Add chicken to the skillet and cook until browned and cooked through, about 6–8 minutes. Remove from the pan and set aside.
In the same skillet, add garlic and corn. Sauté for 1–2 minutes until fragrant.
Pour in chicken broth and let it simmer for 2–3 minutes.
Stir in heavy cream and Parmesan. Simmer until the sauce thickens slightly, about 4–5 minutes.
Add the cooked pasta, chicken, and bacon back into the skillet. Stir to combine and heat through.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.

Notes

You can use rotisserie chicken to save time.
For a lighter version, swap heavy cream with half-and-half.
Add a pinch of red pepper flakes for some heat.

Nutrition

Serving Size: 1 ½ cups
Calories: 620
Sugar: 3g
Sodium: 580mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 34g
Cholesterol: 135mg