Ingredients
Scale
- 8 slices bacon, chopped
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil (plus more if needed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 8 oz pasta (such as penne or rotini)
- 1 1/2 cups fresh corn kernels
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Cook the pasta: In a large pot, cook your chosen pasta according to package directions until al dente. Drain, reserving about 1 cup of the starchy pasta water. Set aside.
- Cook the bacon: In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until wonderfully crispy (6-8 minutes). Use a slotted spoon to remove the bacon bits and set aside on a paper towel-lined plate, leaving about 2 tablespoons of rendered bacon fat in the skillet.
- Cook the chicken: Dice boneless, skinless chicken breasts into bite-sized pieces. Season generously with salt and pepper. Add the chicken to the skillet with the bacon fat and cook over medium-high heat, stirring occasionally, until golden brown on all sides and cooked through (5-7 minutes). Remove the cooked chicken and set aside with the bacon.
- Sauté aromatics: Reduce heat to medium. Add a splash more olive oil if needed. Sauté the finely chopped onion until softened and translucent (3-4 minutes). Add minced garlic and cook for another minute until fragrant.
- Build the sauce base: Pour in 1 cup of chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for a couple of minutes until slightly reduced.
- Whip up the creamy sauce: Reduce the heat to low. Slowly whisk in the heavy cream and milk. Let gently warm through for 2-3 minutes. Stir in the grated Parmesan cheese until fully melted and the sauce begins to thicken slightly. Season with salt and pepper to taste.
- Combine chicken and corn: Once the sauce is smooth and creamy, add the cooked chicken and fresh corn kernels back into the skillet. Stir to combine and let the corn warm through for a minute or two.
- Assemble the pasta: Add the cooked pasta to the skillet with the creamy chicken and corn mixture. Toss gently to ensure every strand of pasta is coated. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached. Adjust seasonings if necessary.
- Serve and garnish: Ladle generous portions into warm bowls. Sprinkle reserved crispy bacon bits liberally over each serving. Garnish with freshly chopped parsley. Serve immediately.
Notes
Get ready to fall head over heels for this Creamy Chicken and Corn Pasta with Bacon – a dish that brings pure comfort and incredible flavor to your table! This isn’t just any pasta; it’s a luscious blend of tender chicken, sweet corn, and smoky bacon, all enveloped in a rich, velvety sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American