I discovered a delicious Chicken Pasta that transformed my dinner routine. Tender chicken, crispy bacon, and sweet corn mingle in a velvety cream sauce to create a dish bursting with vibrant flavors. This go-to recipe is perfect for a quick, unforgettable family meal. I hope you enjoy it very much.

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I’ve been experimenting in the kitchen lately and came up with this Creamy Chicken Pasta with Corn and Bacon that I think you’ll really enjoy. It got me excited because it fuses fresh flavors like crisp corn kernels and chopped bacon with tender chicken pieces cooked in olive oil.

I stir in garlic and diced onion which gives the sauce a punch, then mix in heavy cream, chicken broth and a handful of Parmesan cheese – it’s surprisingly rich but still light enough for a summer dinner. I like using penne as my pasta of choice because it holds every bit of the creamy sauce, but feel free to try whichever you like best.

This dish is perfect for when you need a quick main meal that doesn’t skimp on flavor. It reminds me of some of my favorite chicken pasta and bacon pasta recipes I’ve tried before.

Enjoy making it and share with your friends if you can!

Why I Like this Recipe

I like this recipe because it gives me a rich and creamy flavor thats super comforting. The mix of chicken, bacon and that sweet corn makes every bite exciting and unique even though its simple. I also love how quick it cooks since its only about 30 minutes which means I can easily whip it up on a busy night with minimal fuss. And honestly, there’s something homey about using simple ingredients like fresh corn, garlic and onion that makes me feel like im cooking something special even when im not a pro in the kitchen.

Ingredients

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Pasta offers plenty carbohydrates, providing energy and texture; its versatile nature makes it a staple.
Chicken contributes lean protein, boosting muscle growth and delivering a hearty, satisfying flavor.
Bacon provides smoky, savory taste along with fat, though it’s not exactly health-friendly.
Corn delivers natural sweetness, essential vitamins, and a pleasant crunch to uplift the dish.
Heavy cream adds rich, velvety smoothness transforming the sauce into a luxurious creamy delight.
Parmesan cheese brings a salty, nutty taste while contributing protein and calcium to the meal.
Garlic and onion intensify aroma and add tanginess, enhancing overall flavor in every bite.

Ingredient Quantities

8 oz pasta (penne or your favorite)

2 boneless, skinless chicken breasts, cut into bite-sized pieces

6 slices bacon, chopped into small bits

2 ears fresh corn on the cob, kernels removed (or 1 cup canned or frozen corn)

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

How to Make this

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1. Bring a big pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente then drain and set aside.

2. While the pasta cooks, heat the olive oil in a large pan over a medium-high flame. Season the bite-sized chicken pieces with salt and pepper then add them to the pan. Cook the chicken until browned on all sides and almost cooked through.

3. Add the chopped bacon to the same pan and let it crisp up. Stir the bacon and chicken together so the flavors mingle.

4. Toss in the diced onion and minced garlic with the chicken and bacon. Cook for about 2 to 3 minutes until the onion is soft and the garlic smells great.

5. Pour in the chicken broth and heavy cream, stirring constantly to combine all the tasty bits from the pan. Bring the mixture to a simmer.

6. Mix in the corn kernels. If you’re using fresh corn, make sure all the kernels are off the cob, if not, the canned or frozen corn works perfect too.

7. Let the sauce simmer for another 3 to 4 minutes so it thickens a bit and the flavors meld together.

8. Stir in the grated Parmesan cheese until it melts smoothly into the sauce.

9. Toss the drained pasta into the pan with the creamy sauce, chicken, bacon, and corn. Give it a good toss so that every strand of pasta is well coated.

10. Serve hot, garnished with chopped fresh parsley and extra Parmesan if you like. Enjoy this creamy, delicious meal that’s perfect for a busy weeknight dinner!

Equipment Needed

1. Large pot for boiling water and cooking pasta
2. Colander for draining the pasta
3. Large pan for cooking the chicken, bacon, and vegetables
4. Cutting board for dicing the onion and mincing garlic
5. Sharp knife for cutting the chicken, bacon, and onion
6. Measuring cups and spoons for the cream and broth
7. Wooden spoon or spatula for stirring the ingredients
8. Serving bowl or plates to dish out the meal

FAQ

Can I use a different kind of pasta? – Yeah, you totally can. While penne works great, any pasta you like will do just fine.

Do I have to use fresh corn? – No, you can use canned or frozen corn if that is easier for you. Fresh corn just gives it that extra crisp flavour.

How do I know when the chicken is cooked? – Cook the chicken until it's no longer pink inside and the juices run clear. That way you can be sure it is fully cooked.

Can I substitute heavy cream with something lighter? – Yes, you can use half & half, but the sauce might end up less creamy and a bit thinner.

Should the pasta be mixed with the sauce right away? – For best results, toss the pasta in the sauce as soon as it comes out of the pot so it really soaks up all that yummy flavor.

What sides pair well with this dish? – A side salad or some garlic bread works really well to cut through the rich and creamy sauce.

Creamy Chicken Pasta With Corn And Bacon Recipe Substitutions and Variations

For the bacon, try using turkey bacon or pancetta if you want a slightly different flavor.
If you dont have heavy cream, you can mix half-and-half with a bit of melted butter to get a similar creamy texture.
Not got chicken broth? Vegetable broth will work fine as a substitute.
Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese for a different tasty kick.
And if you dont have penne, feel free to use fusilli or rigatoni or any pasta you have on hand.

Pro Tips

• Pro tip: Make sure the pan is really hot before you add the chicken so it gets a nice, seared crust. If the pan ain’t hot enough, the chicken might stewed instead of browned, and you dont want that.

• Pro tip: When you add bacon, don’t overcrowd the pan. Let the bacon bits crisp up nicely while avoiding burning them. It really gives the dish that extra yum when the flavor comes through.

• Pro tip: Stirring in the cream and chicken broth slowly helps to lift all the bits off the bottom of the pan. This makes a richer, smoother sauce that coats the pasta perfectly, so keep stirring and don’t rush it.

• Pro tip: If you use canned or frozen corn, drain it well before adding. Too much extra water can make the sauce watery, so it’s better to have just the right amount of sweetness and texture.

Creamy Chicken Pasta With Corn And Bacon Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Large pot for boiling water and cooking pasta
2. Colander for draining the pasta
3. Large pan for cooking the chicken, bacon, and vegetables
4. Cutting board for dicing the onion and mincing garlic
5. Sharp knife for cutting the chicken, bacon, and onion
6. Measuring cups and spoons for the cream and broth
7. Wooden spoon or spatula for stirring the ingredients
8. Serving bowl or plates to dish out the meal

Ingredients

8 oz pasta (penne or your favorite)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices bacon, chopped into small bits
2 ears fresh corn on the cob, kernels removed (or 1 cup canned or frozen corn)
1 medium onion, diced
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions

Bring a big pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente then drain and set aside.
While the pasta cooks, heat the olive oil in a large pan over a medium-high flame. Season the bite-sized chicken pieces with salt and pepper then add them to the pan. Cook the chicken until browned on all sides and almost cooked through.
Add the chopped bacon to the same pan and let it crisp up. Stir the bacon and chicken together so the flavors mingle.
Toss in the diced onion and minced garlic with the chicken and bacon. Cook for about 2 to 3 minutes until the onion is soft and the garlic smells great.
Pour in the chicken broth and heavy cream, stirring constantly to combine all the tasty bits from the pan. Bring the mixture to a simmer.
Mix in the corn kernels. If you're using fresh corn, make sure all the kernels are off the cob, if not, the canned or frozen corn works perfect too.
Let the sauce simmer for another 3 to 4 minutes so it thickens a bit and the flavors meld together.
Stir in the grated Parmesan cheese until it melts smoothly into the sauce.
Toss the drained pasta into the pan with the creamy sauce, chicken, bacon, and corn. Give it a good toss so that every strand of pasta is well coated.
Serve hot, garnished with chopped fresh parsley and extra Parmesan if you like. Enjoy this creamy, delicious meal that’s perfect for a busy weeknight dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.