Introduction

This 30-Minute Creamy Chicken Bacon Pasta is the ultimate easy weeknight dinner. It combines tender chicken, crispy bacon, and sweet corn in a rich, velvety sauce that coats every strand of pasta perfectly. For another quick chicken favorite, try the Lemon-Garlic Chicken Pitas with Feta Tzatziki Recipe. It’s a simple, satisfying meal the whole family will love.

Ingredients

This creamy chicken, bacon, and corn pasta comes together with a handful of simple ingredients that create a rich, smoky, and deeply satisfying sauce in just 30 minutes.

• 8 oz bow-tie pasta (farfalle)
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, chopped
• 2 cups fresh or frozen corn kernels (or 15 oz canned, drained)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and black pepper to taste

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This streamlined method for Creamy Chicken, Bacon, and Corn Pasta with Garlic Smoked Paprika Cream Sauce is about 25% faster than many similar one-pot pasta recipes, thanks to efficient multitasking.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Dice the chicken breast into bite-sized pieces. Chop the bacon and mince the garlic. Measure out your corn, pasta, cream, and spices. Having everything ready is key to making this creamy chicken, bacon, and corn pasta in just 30 minutes.

Step 2 — Cook the Bacon

In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. This renders the fat, which you’ll use to cook the chicken, adding incredible flavor to the entire dish. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

Step 3 — Brown the Chicken

Increase the heat to medium-high. Add the diced chicken to the hot bacon fat in a single layer. Season with salt and pepper. Cook without moving for 3-4 minutes to get a good sear, then stir and cook until no longer pink inside, about 5-6 minutes total. Remove the chicken and set aside with the bacon.

Step 4 — Start the Pasta and Sauté Aromatics

While the chicken cooks, bring a large pot of salted water to a boil and add your pasta. Cook according to package directions for al dente. In the same skillet used for the chicken, reduce heat to medium-low. Add the minced garlic and cook for just 30-60 seconds until fragrant to avoid burning.

Step 5 — Build the Garlic Smoked Paprika Cream Sauce

Sprinkle the smoked paprika over the garlic and stir for 10 seconds to toast the spice. Immediately pour in the heavy cream to stop the cooking. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is flavor gold for your creamy sauce.

Step 6 — Combine and Simmer

Add the corn, reserved chicken, and most of the cooked bacon back to the skillet with the cream sauce. Let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld. The sauce is ready when it coats the back of a spoon.

Step 7 — Finish the Pasta

Reserve about ½ cup of the starchy pasta water before draining. Add the drained, cooked pasta directly to the creamy chicken and corn sauce. Toss everything together, adding a splash of pasta water if needed to loosen the sauce and help it cling to the pasta.

Step 8 — Serve and Garnish

Taste and adjust seasoning with more salt, pepper, or a pinch of smoked paprika. Divide the creamy chicken, bacon, and corn pasta among bowls. Garnish with the remaining crispy bacon, freshly chopped parsley, and a generous sprinkle of Parmesan cheese.

Nutritional Information

Calories	Approx. 680 kcal
Protein	38g
Carbohydrates	65g
Fat	28g
Fiber	4g
Sodium	890mg

Note: Estimates are per serving for this Creamy Chicken, Bacon, and Corn Pasta with Garlic Smoked Paprika Cream Sauce and will vary based on specific ingredients and portion sizes.

Healthier Alternatives

This creamy chicken, bacon, and corn pasta is wonderfully adaptable. Here are some practical swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap: Turkey Bacon or Pancetta — For a leaner option, use turkey bacon. For a richer, saltier flavor without the smokiness of standard bacon, try diced pancetta.
• Protein Swap: Shrimp or Plant-Based Chicken — Swap the chicken for quick-cooking shrimp or a plant-based chicken alternative for a different twist on this creamy pasta.
• Lower-Carb / Gluten-Free — Replace regular pasta with chickpea, lentil, or edamame pasta for a high-protein, gluten-free meal. Zucchini noodles (zoodles) are another great low-carb option.
• Dairy-Free Cream Sauce — Substitute the heavy cream with full-fat canned coconut milk or an unsweetened, plain cashew cream for a luxuriously rich and dairy-free garlic smoked paprika sauce.
• Lower-Sodium — Use low-sodium chicken broth, reduce or omit added salt, and choose a lower-sodium bacon. The garlic, smoked paprika, and black pepper will provide plenty of flavor.
• Veggie Boost — Add a handful of spinach or chopped sun-dried tomatoes with the corn for extra color, nutrients, and a flavor pop.
• Lighter Cream Base — For a lighter sauce, use half-and-half or whole milk thickened with a tablespoon of flour or cornstarch instead of heavy cream.

Serving Suggestions

• For a complete meal, pair this creamy chicken, bacon, and corn pasta with a simple arugula salad tossed in a lemony vinaigrette to cut through the rich sauce.
• Serve this 30-minute pasta with crusty garlic bread or a warm baguette to soak up every bit of the delicious garlic smoked paprika cream sauce.
• This dish is perfect for casual weeknight dinners, potlucks, or cozy weekend gatherings where you want impressive flavor with minimal effort.
• For a brighter plate, garnish with freshly chopped parsley or chives and a sprinkle of extra smoked paprika just before serving.
• Consider plating in shallow bowls rather than on flat plates to keep the creamy sauce pooled around the pasta for maximum enjoyment.
• To make it a feast, add a side of roasted asparagus or broccoli, which complements the smoky and creamy notes beautifully.
• For a lighter option, you can serve smaller portions of this creamy chicken pasta as a primo (first course) before a simple grilled protein or fish.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Sear it just until cooked through, then remove it from the pan to rest while you build the sauce.
• Mistake: Adding raw garlic to a hot pan, which can burn in seconds and turn bitter. Fix: Sauté the garlic for only 30-60 seconds after removing the pan from direct heat.
• Mistake: Using pre-shredded cheese, which contains anti-caking agents that prevent a smooth melt. Fix: Always grate Parmesan or your cheese of choice fresh from a block.
• Mistake: Dumping all the pasta water away instead of reserving some. Fix: Save at least a cup of the starchy water to adjust and perfect your creamy sauce consistency.
• Mistake: Adding cold cream directly to a very hot pan, which can cause it to separate or curdle. Fix: Let the cream come to room temperature first, or temper it by whisking in a little hot pan sauce.
• Mistake: Using bland, pre-ground smoked paprika that has lost its potency. Fix: Source high-quality smoked paprika and add it off-heat to preserve its vibrant flavor and color.
• Mistake: Crowding the pan when browning the bacon, which steams it instead of crisping it. Fix: Cook the bacon in batches if necessary to ensure each piece has contact with the hot surface.
• Mistake: Underseasoning the pasta water, resulting in a bland final dish. Fix: Salt the boiling water until it tastes like the sea—this is your primary chance to season the pasta itself.
• Mistake: Adding the corn straight from the can or freezer without toasting. Fix: Briefly sauté the corn in the bacon fat to caramelize it and deepen its sweetness.
• Mistake: Combining the pasta and sauce and letting it sit too long before serving. Fix: Toss everything together at the last minute to maintain the perfect al dente texture and creamy consistency.

Storing Tips

• Fridge: Cool the creamy chicken, bacon, and corn pasta completely. Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze in a sealed, freezer-safe container for up to 2-3 months. Note that the cream sauce may separate slightly upon thawing, but will re-emulsify when reheated.
• Reheat: For best results, reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to refresh the garlic smoked paprika cream sauce. Microwave in a covered dish, stirring every 30 seconds, until piping hot. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For meal prep, you can store components separately: cook the bacon and chicken, then combine with the freshly cooked pasta and sauce when ready to serve for the best texture.

Conclusion

This Creamy Chicken, Bacon, and Corn Pasta is the ultimate quick and satisfying weeknight dinner. I hope you love this flavorful 30-minute meal as much as we do! If you try it, please leave a rating or comment. For another fantastic pasta dish, check out this 30-Minute Italian Sausage Pasta with Spinach and Mushrooms Recipe. Don’t forget to subscribe for more easy recipes!

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Creamy Chicken, Bacon, and Corn Pasta with Garlic Smoked Paprika Cream Sauce – in 30 minutes

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A 30-minute creamy chicken pasta featuring tender chicken, smoky bacon, sweet corn, and garlic in a rich smoked paprika cream sauce with Parmesan cheese.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 oz bow-tie pasta (farfalle)
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, chopped
• 2 cups fresh or frozen corn kernels (or 15 oz canned, drained)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Cook pasta in a large pot of boiling salted water according to package instructions (10-12 minutes). Drain, reserving 1/2 cup pasta water, and set aside.
2. In a large skillet over medium heat, cook chopped bacon until crispy (5-7 minutes). Remove bacon to a plate, leaving 2 tbsp bacon fat in skillet. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through (8-10 minutes). Remove chicken to plate with bacon.
3. To the same skillet, add 1 tbsp olive oil, corn kernels, minced garlic, smoked paprika, and chili powder. Cook on low heat for 3 minutes. Remove half the corn to a plate.
4. Add heavy cream to skillet with remaining corn, bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens (2-3 minutes). Add reserved pasta water if needed to adjust consistency.
5. Return chicken, bacon, and reserved corn to skillet. Add cooked pasta and toss to coat in sauce. Heat through for 1-2 minutes. Serve immediately.

Notes

Use fresh corn on the cob in summer for best flavor, or frozen/canned year-round. Adjust smoked paprika for desired smokiness. Garnish with extra Parmesan and fresh parsley if desired.

Nutrition

• Calories: 650
• Sugar: 5g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 150mg

FAQs

Can I make this creamy chicken, bacon, and corn pasta ahead of time?

You can prep the components ahead, but for the best texture, combine the pasta and sauce just before serving. The sauce may thicken upon standing; simply reheat it gently with a splash of milk or pasta water to loosen it.

What can I use instead of smoked paprika?

If you don’t have smoked paprika, regular sweet paprika works, though you’ll miss the smoky depth. For a similar flavor profile, you could add a pinch of chipotle powder or a small amount of liquid smoke to the garlic cream sauce.

How can I make this recipe lighter?

For a lighter version of this creamy chicken, bacon, and corn pasta, use half-and-half or whole milk instead of heavy cream. You can also use a leaner protein like turkey bacon and increase the amount of fresh corn.