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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/creamy-chicken-bacon-corn-pasta/

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