Chicken and Corn with Bacon (Printable Version)
Juicy chicken, sweet corn, and Parmesan sauce mixed with farfalle pasta and topped with crunchy bacon bits. A comforting, restaurant-style meal everyone will enjoy.
# Ingredients:
→ Pasta and cheese
01 -
½ cup of Parmesan, shredded or grated
02 -
10 oz of bow-tie pasta (farfalle)
→ Chicken
03 -
1 teaspoon of Italian herbs blend
04 -
¼ teaspoon of plain salt
05 -
1.5 teaspoons of smoky paprika
06 -
1.5 lb of chicken (skinless, boneless—thighs or breasts)
07 -
A dash of ground black pepper (to your liking)
08 -
2 tablespoons of olive oil
→ Corn
09 -
Cooked kernels from 4 cobs, about 2 cups (or substitute)
10 -
1 small spoon of chili powder
11 -
Salt and pepper to your preference
12 -
1 teaspoon of smoked paprika
13 -
1 tablespoon of olive oil
→ Other ingredients
14 -
Garnish with some fresh thyme, oregano, or marjoram
15 -
8 crispy cooked bacon strips
16 -
1 cup of thick cream
# Steps:
01 -
Fill up a big pot with water and let it boil. Once bubbling, add your pasta and follow the cooking times on the box (usually 10–12 minutes). Strain it when it’s done. Meanwhile, you can start other steps while waiting for the pasta to cook.
02 -
Grate ½ cup of Parmesan. If you’ve got the pre-shredded kind, leave it on the counter to get rid of the chill. To help it melt well in the sauce, let it reach room temperature—place the cheese in a heat-safe bowl near the stove to gently warm.
03 -
Cut the chicken thighs into smaller pieces. Sprinkle on paprika, Italian herbs, salt, and black pepper generously. Heat a large skillet on medium. Add 2 tablespoons of olive oil. Toss the chicken in and sauté each side for around 4–5 minutes until they’re done. Move the chicken onto a plate.
04 -
Using the same pan, toss in the corn kernels along with paprika, chili powder, olive oil, salt, and black pepper. Stir over low heat for about 3 minutes to mix up the flavors. Scoop out half of the corn into a bowl and leave the rest in the pan. Pour in the cream and bring it to a gentle simmer. Mix in the Parmesan, and let it all melt together on low heat.
05 -
Stir the cooked pasta into the sauce. Add the chicken pieces. Top it off with the bacon crumbles and the corn you set aside earlier. Garnish with thyme, oregano, or marjoram.
# Notes:
01 -
Fresh cobs of corn are great in summer, but canned or frozen kernels work anytime.
02 -
Room-temperature Parmesan melts way better with no clumps.
03 -
It’s quick—just half an hour from start to finish, so it’s great for those packed evenings.