Creamy Corn Chicken Pasta Delight
This delightful Creamy Corn Chicken Pasta combines tender chicken, sweet corn, and crispy bacon in a rich, creamy sauce that's perfect for a comforting dinner.
Servings: 4
Ingredients
Pasta and Chicken
- 9 oz farfallini pasta small bow-tie pasta
- 1.25 lb boneless chicken thighs cut into bite-sized pieces
- 2 tbsp olive oil for cooking
Sauce and Seasoning
- 2 cups fresh corn kernels from about 4 ears
- 1 cup heavy cream
- 1/3 cup Parmesan cheese grated
- 1.5 tsp smoked paprika
- 1 tsp dried Italian herbs
- 1/2 tsp salt adjust to taste
- freshly ground black pepper to taste
Toppings
- 6 strips bacon cooked and crumbled
- fresh herbs like basil or parsley for garnishing
Instructions
Preparation Steps
- Start by bringing a large pot of salted water to a boil. Cook the farfallini pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with smoked paprika, Italian herbs, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from skillet and set aside.
- In the same skillet, add the corn kernels with a sprinkle of salt and pepper. Sauté for about 2-3 minutes until heated through. Pour in the heavy cream and bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and creamy.
- Toss the cooked pasta and chicken into the sauce, mixing well to combine everything. Allow it to heat together for a minute.
- Divide the pasta among plates, top with crumbled bacon, and garnish with fresh herbs before serving.
Notes
For added freshness, serve with a side salad or crusty bread. This dish can be made ahead and stored in the fridge for up to 2 days; simply reheat on the stove.
This recipe is an original creation inspired by classic Creamy Corn Chicken Pasta Delight flavors. All ingredient ratios and instructions are independently developed.