This creamy bacon chicken pasta is a delightful mix of flavors! It features tender chicken, crispy bacon, and sweet corn all wrapped in a rich, creamy sauce that you’ll love.
It’s one of my go-to dishes when I want something quick and tasty! Plus, who can resist bacon? I often add extra corn for that sweet crunch—so good!
Key Ingredients & Substitutions
Pasta: Farfalle (bowtie) pasta is great for this dish, but you can swap it for penne, fusilli, or even whole wheat pasta if that’s what you have. They’re all delicious!
Chicken: Boneless, skinless chicken breasts keep it lean. You can use thighs for more flavor, or even rotisserie chicken for convenience—just add it at the end to warm up!
Bacon: I love using regular bacon for that crispy goodness. Turkey bacon is a lighter alternative that works well, or you can skip it entirely for a vegetarian version!
Corn: Fresh corn is sweet and crunchy, but frozen or canned corn is just as good and saves preparation time. Just make sure to drain canned corn, so it doesn’t water down the dish!
Heavy cream: For a lighter option, use half-and-half or whole milk, but the sauce may not be as creamy. Coconut cream is a nice dairy-free alternative if you want to keep it vegan!
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky, so here’s how to ensure it’s juicy and tender! First, make sure your chicken pieces are evenly sized for even cooking. Next, don’t overcrowd the pan; it’s better to cook in batches.
- Season the chicken with salt and pepper before adding it to the skillet.
- Cook it over medium-high heat until it’s golden brown on the outside and reaches an internal temperature of 165°F (75°C).
- Let it rest for a minute after cooking to allow the juices to redistribute before mixing with other ingredients.
Creamy Bacon Chicken Pasta with Sweet Corn
Ingredients You’ll Need:
For the Pasta:
- 8 oz (about 2 cups) farfalle (bowtie) pasta
For the Chicken and Bacon:
- 2 tablespoons olive oil
- 2 medium chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 slices bacon, chopped
For the Sauce:
- 1 cup sweet corn kernels (fresh or frozen)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth or water
- 1 tablespoon butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the pasta, and another 20 minutes making the sauce and combining everything. It’s quick enough for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the farfalle pasta in a large pot of salted boiling water according to the package instructions, which usually takes about 8-10 minutes. You want it to be al dente, so don’t overcook it! Once cooked, drain the pasta and set it aside.
2. Cook the Bacon:
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until it’s nice and crispy. This should take about 5-7 minutes. Once done, remove the bacon bits with a slotted spoon and set them on a paper towel to drain. Leave the bacon fat in the skillet for flavor!
3. Sauté the Chicken:
If needed, drizzle in the olive oil into the skillet with the bacon fat. Season the bite-sized chicken pieces with salt and pepper. Cook the chicken in the same skillet over medium-high heat until it turns golden brown and is cooked through, approximately 5-7 minutes. After cooking, remove the chicken and set it aside as well.
4. Make the Sauce:
In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until it’s fragrant. Then, toss in the sweet corn and sauté for another 2-3 minutes until it’s heated through.
5. Combine and thicken the Sauce:
Pour in the heavy cream and chicken broth, stirring everything together. Bring it to a gentle simmer. Now, stir in the grated Parmesan cheese and let it melt, thickening the sauce slightly over the next 3-5 minutes.
6. Mix Everything Together:
Once the sauce is ready, bring back the cooked chicken and bacon into the skillet. Add the cooked pasta as well, and gently toss everything to coat in that delicious creamy sauce. Allow it to warm together for an additional 1-2 minutes.
7. Serve and Enjoy:
Finally, garnish your dish with fresh chopped parsley. Serve it immediately and enjoy the creamy, savory flavors of your bacon chicken pasta with sweet corn!
FAQ for Creamy Bacon Chicken Pasta with Sweet Corn
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! Gluten-free pasta works well in this recipe. Cook it according to package instructions, as gluten-free pasta can have a different cook time than regular pasta. Just be cautious not to overcook it!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but keep in mind the sauce will be less creamy. For a dairy-free choice, coconut cream or a plant-based heavy cream can also work beautifully!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so on low heat on the stovetop or in the microwave, adding a splash of additional cream or broth if needed to loosen the sauce.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add vegetables like spinach, bell peppers, or cherry tomatoes for extra color and nutrients. Just sauté them along with the corn or even toss them in when you add the chicken to cook until tender.
