Ingredients
Scale
Gather these ingredients, and let’s bring a little magic to your table:
- 8 oz pasta (penne or rigatoni work great)
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 4 strips of bacon, chopped
- 1 cup frozen corn, thawed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
If you’re out of heavy cream, you can substitute with half-and-half or whole milk, though the sauce will be a bit less rich. And if you’re looking to cut back on pork, turkey bacon is a great alternative.
Instructions
Let’s dive into the cooking process—grab your apron, and let’s get started!
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the chopped bacon to the pot. Cook until crispy, about 4-5 minutes. Remove half of the bacon pieces for garnish.
- Add the corn to the pot with the remaining bacon and stir for about 2 minutes until the corn is heated through.
- Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese and garlic powder. Season with salt and pepper to taste.
- Return the chicken to the pot along with the cooked pasta. Mix everything together until the pasta is coated in the creamy sauce.
- Serve hot, garnishing with the reserved bacon pieces and fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Chicken and Corn Pasta with Bacon, recipe, cooking, food
