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    Creamy Chicken and Corn Pasta with Bacon

    By Julia | Updated: Jul 23, 2024 | Published: Aug 19, 2023 | 87 Comments

    158.4K shares
    • Facebook5.0K
    Jump to Recipe Print SaveSaved!
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    Creamy Chicken and Corn Pasta with Bacon takes only 30 minutes and is a perfect meal for busy family weeknights! Make it with fresh corn on the cob in the Summer. Or, use canned or frozen corn kernels to cook this creamy chicken pasta all year long! This restaurant-quality main dish might become your new favorite chicken dinner for both kids and adults!

    Creamy Chicken and Corn Bow-Tie Pasta with Bacon - in a cast iron skillet.

     

    Creamy chicken and corn pasta - 30-minute dinner

    This creamy chicken pasta is a simple 30-minute dinner that tastes like a dish from a fine dining restaurant! There are only 6 basic ingredients (excluding olive oil and seasonings): chicken, corn, bacon, bow-tie pasta, cream, and Parmesan cheese. It's a great recipe for when fresh corn on the cob is in season in the Summer! And you can make this chicken corn pasta year round with canned corned or even frozen kind (defrosted).

    If you want more chicken and corn inspiration, don't miss these easy dinners: delicious and flavorful Cilantro-Lime Chicken with Corn and Feta Cheese and reader-favorite One-Pan Garlic Butter Chicken with Zucchini and Corn.

    Creamy Chicken and Corn Bow-Tie Pasta with Bacon - on a white plate.

    Why make it

    • Looking for new ways to use fresh corn on the cob in the recipes?  This pasta dinner combines the sweetness of the corn with savory ingredients to produce a very flavorful pasta dish.
    • Summer dinner.  Take advantage of fresh Summer produce, and make this creamy chicken corn pasta when the corn is in season!
    • 30-minute recipe. It will take you only 30 minutes to make this family-friendly weeknight dinner. It's simple enough for a busy weekday - and looks pretty enough to serve your guests when entertaining.

    What type of chicken to use?

    • Skinless and boneless chicken thighs are what I used. They are juicy and tender and easy and forgiving to cook.
    • Chicken tenders are my next best choice. They are already sliced, so that saves you time. Make sure to avoid overcooking as chicken tenders cook fast.
    • Skinless and boneless chicken breasts - They do tend to dry out faster, so be sure to watch your cooking times closely, ensuring that the chicken is cooked all the way through quickly, without drying out.

    What kind of corn to use?

    • Fresh corn on the cob is the best option, of course. The fastest way to cook fresh corn is to boil it, remove it from the water, let it cool, then slice off the corn kernels. 4 ears of corn on the cob produce about 2 cups of cooked corn kernels. You can also grill fresh corn on the cob.
    • Frozen corn is a solution for when fresh corn is out of season or when you can't find fresh corn.
    • Canned corn is also an option, however, freshly cooked corn tastes the best!

    How to boil corn on the cob

    For the purposes of this recipe, the easiest way to cook corn is to simply boil it in water.

    • Bring a pot of water to a boil.
    • Add the corn ears and boil for about 5 minutes.
    • Drain and let the corn cool.
    • Once the corn is cooled, cut the corn kernels off the cob using a knife.

    Variations

    • Pasta.  I used farfalle (bow-tie pasta) but you can use any kind of short pasta.  This includes small orecchiette, fusilli (spiral pasta), penne, rigatoni, or rotini.
    • Use prosciutto instead of bacon.  You can briefly crispy up the prosciutto in the preheated oven at 350 F for about 10 minutes.
    • Fresh herbs. You can use fresh basil, thyme, marjoram, or oregano.
    • Cheese. I recommend using Parmesan, shredded Mozzarella, Feta, or Asiago cheese.

    How to store and reheat it

    • Fridge. Store the creamy chicken corn pasta refrigerated in an airtight container for up to 3 days.
    • Freezer. I do not recommend freezing this dish because creamy sauces don't freeze well.
    • Reheat in the microwave oven in 30 seconds increments until reheated through.
    • How to reheat on the stovetop. Add the leftovers to a large skillet or saucepan, and reheat, occasionally stirring, for about 5 minutes or until everything is heated through. Add a small amount of milk, half-and-half, or cream to thin out the sauce.

    What to serve with it

    Creamy Chicken Corn Pasta with Bacon is already a well-balanced meal that has everything: protein (chicken and bacon), veggies (corn), and carbs (pasta). The only thing missing is a fresh, healthy salad! Here are my suggestions:

    • Greek-inspired Salad with Tomatoes, Cucumber, Red Onion, Avocado, Capers, and Feta Cheese
    • Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
    • Apple Spinach Salad
    • Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing

    Other chicken and corn recipes you might like

    • Cilantro-Lime Chicken with Corn and Feta Cheese
    • One-Pan Garlic Butter Chicken with Zucchini and Corn
    • Corn Pasta Salad with Bacon and Creamy Pesto Dressing
    • Mexican Street Corn Black Bean Chicken Bake
    Creamy Chicken and Corn Bow-Tie Pasta with Bacon - on a white plate.
    4.37 from 681 votes

    Creamy Chicken and Corn Pasta with Bacon

    Creamy Chicken and Corn Pasta with Bacon takes only 30 minutes and is a perfect meal for busy family weeknights! Make it with fresh corn on the cob in the Summer. Or, use canned or frozen corn kernels to cook this creamy chicken pasta all year long! This restaurant-quality main dish might become your new favorite chicken dinner for both kids and adults!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories per serving 946 kcal
    Author: Julia

    Ingredients

    Pasta and cheese

    • 10 oz farfalle bow-tie pasta
    • ½ cup Parmesan cheese

    Chicken

    • 1.5 lb chicken thighs or breasts (skinless, boneless)
    • 1.5 teaspoons smoked paprika
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon salt
    • freshly ground black pepper to taste
    • 2 tablespoons olive oil

    Corn

    • 1 tablespoon olive oil
    • salt and pepper to taste
    • 2 cups corn kernels cooked (4 corn ears - corn on the cob)
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder

    Other ingredients

    • 1 cup heavy cream
    • 8 strips bacon cooked
    • fresh herbs thyme, oregano, or marjoram (for garnish)
    US Customary - Metric

    Instructions 

    Cook pasta

    • Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done.
    • Proceed with the rest of the recipe while you wait for the water to boil and the pasta to cook.

    Shred cheese

    • Shred ½ cup of Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. This step is important because the shredded cheese has to be a bit warmed up to melt successfully in the sauce. What I do is place shredded cheese into a heatproof bowl close to the stove so that it warms up from the heat.

    Cook chicken

    • Slice chicken thighs into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper.
    • Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.

    Make creamy corn sauce

    • To the same, now empty, skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors.
    • Remove half of the corn kernels to a plate.
    • Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil (simmer).
    • Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.

    Assembly

    • Add cooked and drained pasta to the sauce.
    • Add cooked chicken.
    • Top with chopped cooked bacon and the remaining half of the corn kernels.
    • Top with fresh herbs (thyme, oregano, or marjoram).

    Nutrition

    Nutrition Information
    Creamy Chicken and Corn Pasta with Bacon
    Amount per Serving
    Calories
    946
    % Daily Value*
    Fat
     
    50
    g
    77
    %
    Saturated Fat
     
    21
    g
    131
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    19
    g
    Cholesterol
     
    253
    mg
    84
    %
    Sodium
     
    964
    mg
    42
    %
    Potassium
     
    876
    mg
    25
    %
    Carbohydrates
     
    68
    g
    23
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    56
    g
    112
    %
    Vitamin A
     
    1.828
    IU
    0
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    234
    mg
    23
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken and corn, creamy chicken corn pasta
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Creamy Chicken and Corn Bow-Tie Pasta with Bacon - on a white plate.

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    Comments

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      Recipe Rating




    1. Kaylie

      April 23, 2025 at 10:01 pm

      Sauce needed a creamer base. Ended up tasting like corn juice. Way too much corn in the original recipe. Only needed like 1/4 of what it calls for.

      Reply
      • Julia

        May 08, 2025 at 5:39 pm

        Hi Kaylie! Thanks for your feedback! I appreciate your thoughts on the sauce and corn ratio—Hope you still enjoyed the overall dish!

        Reply
    2. Kriss Titus

      March 25, 2025 at 12:58 pm

      FABULOUS! I made a few revisions cooked the bacon in the my Le Creuset Dutch Oven pot.. Removed and added the chicken removed and added some shallots, garlic and some grape tomatoes with a bit of thyme and corn. Removed half the corn added the heavy cream and cheese as directed. Then added the pasta stirred in the rest of the corn served with the pieces of cooked chopped bacon. Incredible fabulous. Thank you for this recipie

      Reply
      • Julia

        March 25, 2025 at 1:51 pm

        Thank you, Kriss, for your review! I love your tweaks and the addition of grape tomatoes and shallots!!

        Reply
    3. Madison Monti

      March 17, 2025 at 2:20 pm

      A fan favorite in the summer time! I add more bacon only because we love bacon lol

      Reply
    4. claire milner

      March 09, 2025 at 3:33 pm

      Absolutely divine. Creamy and spicy at the same time. Easy to prepare.
      I used a mix of chorizo and bacon. Thank you Julia!

      Reply
    5. Wes Cossey

      February 02, 2025 at 6:29 pm

      I followed the recipe and it needs a lot of "variation" to make it palatable. It was very bland with little flavor. Family asked me if I got the recipe from the hospital I work at as a nurse. You have to up the herbs and double the amount of bacon and it might pass for something you got out of a home monthly magazine. But nothing remotely gourmet.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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