Chicken and Corn Pasta (Print Version)

# Ingredients:

→ Pasta & Cheese

01 - ½ cup Parmesan cheese, freshly grated
02 - 10 ounces bow-tie pasta (farfalle)

→ Chicken & Seasonings

03 - 1 teaspoon of Italian herb mix
04 - 1½ teaspoons of smoked paprika spice
05 - Dash of ground black pepper, adjusted to taste
06 - 2 tablespoons cooking olive oil
07 - ¼ teaspoon fine salt
08 - 1½ pounds of chicken thighs or breasts, sliced into strips

→ Corn Mixture

09 - Season to taste with salt and black pepper
10 - 1 teaspoon of chili powder
11 - 2 cups of corn kernels (from about 4 fresh ears)
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon kitchen olive oil

→ Sauce & Toppings

14 - Fresh herbs like oregano, thyme, or marjoram to garnish
15 - 8 slices of cooked bacon, chopped
16 - 1 cup full-fat heavy cream

# Instructions:

01 - Put your pasta into a sizable pot with boiling water. Prepare according to the package—usually about 10 to 12 minutes till it's firm but not too soft. Drain once it's cooked properly.
02 - Take your chicken slices and coat them with smoked paprika, Italian herbs, salt, and a sprinkle of pepper. Fry in a pan with olive oil over medium heat, cooking each side for about 4-5 minutes until they're completely done. Remove them to a nearby plate when finished.
03 - Using the same skillet, toss the corn with the olive oil, chili powder, paprika, salt, and pepper. Let it fry for about 3 minutes, soaking up the leftover chicken flavors. Set aside half the corn for later use.
04 - Pour cream into the skillet with the remaining corn. Turn the heat to low and simmer gently while stirring in warm Parmesan cheese until it blends into a smooth creamy sauce.
05 - Toss your cooked pasta, reserved chicken, and sauce together in the pan. Sprinkle the crispy bacon, saved corn, and fresh herbs over the top. Give it all a quick mix before serving hot.

# Notes:

01 - Summertime fresh corn is best, but frozen or canned can work year-round without any problems.
02 - Preheat your Parmesan cheese slightly beforehand—it'll make it melt into the sauce easily.

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