Description
Creamy Chicken Bacon Corn Pasta
Ingredients
1 lb chicken tenders
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper (to taste)
8 oz farfalle (bowtie pasta)
4 slices bacon (chopped)
1 cup corn kernels (fresh, frozen, or canned)
2 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh thyme (for garnish)
Directions
Season and cook chicken: Season chicken tenders with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Cook pasta: Boil pasta in salted water according to package instructions. Drain and set aside.
Cook bacon: In the same skillet, cook chopped bacon until crispy. Remove and set aside, leaving 1 tbsp of bacon fat in the pan.
Sauté corn and garlic: Add minced garlic and corn to the skillet and cook for 2-3 minutes until fragrant.
Make the sauce: Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.
Combine everything: Add cooked pasta, bacon, and chicken back to the skillet. Toss everything to coat in the creamy sauce.
Serve: Garnish with fresh thyme and serve warm for a comforting, hearty meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 490 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof result. First, prep all ingredients: chop bacon, mince garlic, grate Parmesan, and measure out your cream and broth. Season the chicken tenders generously on both sides. In your large skillet, heat the olive oil over medium heat. Cook the chicken for 4-5 minutes per side without moving it to get a good sear. Once cooked, transfer to a plate and tent with foil. While the chicken cooks, start your pasta in a pot of well-salted boiling water. After removing the chicken, add the chopped bacon to the same skillet. Render until crispy, then remove with a slotted spoon. Drain all but one tablespoon of the flavorful fat. Add the corn and garlic, sautéing until the garlic is fragrant. Pour in the heavy cream, chicken broth, and Parmesan. Stir constantly over a medium-low simmer until the cheese melts and the sauce coats the back of a spoon. Finally, slice the rested chicken, and add it, the drained pasta, and crispy bacon back to the skillet. Toss everything until evenly coated and heated through.
Serving Suggestions
This rich pasta dish pairs beautifully with simple, fresh sides. Serve it with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a vegetable side, try roasted asparagus or steamed green beans. A sprinkle of extra Parmesan and red pepper flakes on the table allows guests to customize their plate.
How-to Summary
Season and pan-sear chicken tenders. Boil pasta. Cook bacon until crispy, then sauté corn and garlic in the bacon fat. Create a creamy sauce by simmering heavy cream, broth, and Parmesan. Combine cooked pasta, chopped chicken, bacon, and sauce in the skillet. Toss well and garnish with fresh thyme.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Penne, fettuccine, or rigatoni all work well. Choose a shape that holds sauce effectively.
How can I make this dish less heavy? Substitute half the heavy cream with whole milk or additional chicken broth. You can also use half-and-half for a middle ground.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to loosen the sauce.
Can I use pre-cooked chicken? Yes. Use about 2-3 cups of shredded rotisserie or leftover grilled chicken. Add it when you combine everything to just warm through.
Is it possible to make this ahead of time? You can prep components ahead, but combine just before serving. Cook the bacon, chicken, and sauce base, storing them separately. Reheat the sauce gently, then combine with freshly cooked pasta.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Cook just until no longer pink inside and let it rest before slicing.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for a smooth melt.
- Draining All the Bacon Fat: That fat is packed with flavor. Leaving a tablespoon behind to cook the corn and garlic is crucial for depth.
- Adding Cheese to a Boiling Sauce: Add Parmesan off the heat or at a very low simmer to prevent it from separating and becoming oily.
Conclusion
This Creamy Chicken Bacon Corn Pasta is the ultimate weeknight comfort food, balancing rich sauce with savory proteins and sweet corn. Its straightforward process yields impressive, restaurant-quality results perfect for family dinners or casual entertaining. By following the detailed steps and avoiding common pitfalls, you’ll create a consistently delicious and satisfying meal that’s sure to become a regular in your recipe rotation. Enjoy the hearty, creamy goodness!