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 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.
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 Pasta with Bacon
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 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper
- 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)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
Other ingredients
- 1 cup heavy cream
- 6 strips bacon cooked
- fresh herbs thyme, oregano, or marjoram (for garnish)
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, ½ teaspoon smoked paprika, and ½ 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 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.
I sautéed onions and garlic before adding the cream. I also topped with more cheese (cheddar) and put in oven for a bit to get all gooey. I used rotisserie chicken, it was a great quick meal.
I made it (almost) as directed (I used half-and-half). Delicious. My cream sauce was quite a bit more brown than the photo. Lol, fancy fake photos!
Great concept but short on flavor . Needed to boost the smoked paprika salt and pepper quite a bit . Still missing something.
Yes, 100%! Was just saying this to my husband.
I just made this for dinner and it's delicious!! Quick to make and the flavors blend so well together. I didn't have farfalle, so, I used ziti instead. Will be added to my regular rotation.
Yummy, I'm printing for cooking this week. Thanks
This sounds amazing, I was wondering if anything else could be used instead of heavy cream for the sauce, like FF half and half? My husband has to watch his fat intake. I really want to make this.
Hi Cindy - I used a tin of tomatoes and only 100ml of cream - still creamy but loads less fat. It was really good!
I used creamed corn instead of regular and then used low-fat milk. I let the milk/corn mixture come to a boil and then lowered it and cooked it until it thickened. Once I added the cheese after that it was super creamy and really yummy