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Creamy chicken pasta dish with corn and bacon, garnished for a delicious presentation.

Creamy Chicken Pasta with Corn and Bacon

A comforting bowl of creamy pasta that combines tender shredded chicken, smoky bacon, and sweet corn in a silky Parmesan-cream sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (fettuccine or penne) Fettuccine gives rich ribbons of sauce, while penne catches the corn and chicken in each bite.
  • 2 cups cooked chicken, shredded Rotisserie chicken or leftover roasted chicken works well.
  • 1 cup corn kernels (fresh, canned, or frozen) Fresh corn adds the best texture; frozen is great year-round.
  • 4 slices bacon, cooked and crumbled Use thick-cut bacon for extra depth.
  • 1 cup heavy cream Fresh cream yields a rich sauce.
  • 1 cup grated Parmesan cheese Freshly grated cheese melts more smoothly.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Avoid browning the garlic.
  • Salt and pepper to taste Taste before adding salt due to salty Parmesan and bacon.
  • Chopped parsley for garnish Adds fresh color to the dish.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions and drain.
  2. Tip: Salt your pasta water generously — it should taste like the sea. Cook until just al dente because it will continue to soften slightly once tossed in the sauce.
Cooking the Sauce
  1. In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté for 1–2 minutes until fragrant.
  2. Tip: Don’t let the garlic brown; take it off the heat for a moment if it starts to color too fast.
  3. Add the cooked chicken and corn kernels, stir to combine.
  4. Pour in the heavy cream and bring to a simmer.
  5. Tip: Keep the heat moderate so the cream simmers gently — a rolling boil can cause the cream to separate. Simmer for 2–4 minutes to thicken slightly.
  6. Stir in the grated Parmesan cheese and crumbled bacon, mixing until everything is evenly coated.
  7. Season with salt and pepper to taste.
  8. Add the cooked pasta to the skillet and toss until well combined.
Serving
  1. Serve hot, garnished with chopped parsley.

Notes

For a lighter sauce, substitute half-and-half or use ¾ cup cream and ¼ cup low-sodium chicken broth.