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My family dinner problems vanish with this silky chicken pasta loaded with corn and bacon. Sweet kernels, smoky bacon bits and juicy chicken chunks come together in a rich cream sauce - all ready in half an hour! It works just as well with fresh summer corn or whatever's in your pantry.
Ultimate Comfort Meal
The combo of corn sweetness with bacon's smokiness creates something truly special. I stumbled on this dish in corn season but now it's a year-round staple. I'm always amazed how a few basic ingredients turn into something my family practically fights over at the table.
What You'll Need
- Tender chicken chunks cut from thighs or breasts
- Corn kernels, fresh off the cob when you can get it
- Bacon strips from a quality meat counter
- Farfalle pasta, the shape really holds the sauce well
- Heavy cream for that luxurious texture
- Parmesan cheese, grated right before using
- Olive oil for the pan
- A pinch of sea salt and freshly ground pepper
Cooking Steps
- Boil Your Pasta
- Drop pasta in heavily salted water and cook until firm but not crunchy
- Handle the Corn
- For fresh corn, boil briefly then cut those kernels right off
- Cook Your Chicken
- Hit chicken with seasonings then brown in oil until barely done and set apart
- Create Your Sauce
- Add cream and melt in Parmesan while stirring until it looks velvety
- Mix Everything
- Combine all ingredients back in your pan with that luscious sauce, adding bacon at the end
- Serve It Hot
- Throw on some fresh herbs and get it to the table immediately
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Easy Swaps
I sometimes throw in prosciutto instead of bacon or switch up the cheese with some melty mozzarella. Fresh herbs make everything better - try whatever's growing in your yard. And don't worry about pasta shape - anything chunky works great.
Storage Tips
You can keep this in your fridge for up to three days. When you warm it up, pour in a bit of cream to fix that sauce consistency. Don't try freezing it though - the texture just isn't right after thawing.
Frequently Asked Questions
- → Is frozen corn a good option?
Absolutely! Frozen or even canned corn can step in when fresh corn isn't available.
- → What's the best chicken cut to use?
For juicy bites, try thighs. For a leaner choice, go with chicken breasts.
- → Can I swap for another pasta?
Of course! Try medium shapes like penne or rotini that hold sauce well.
- → How do I keep the sauce smooth?
Bring parmesan to room temperature first, then cook gently without boiling to avoid curdling.
- → How can I make it lighter?
Opt for half-and-half instead of cream, trim some bacon, or stick with chicken breast to cut calories.