Creamy Chicken and Corn Pasta with Bacon
A comforting pasta dish featuring tender chicken, sweet corn, and crispy bacon enveloped in a luscious creamy sauce.
Ingredients
Main Ingredients
- 8 oz pasta (fettuccine or penne) Feel free to substitute with your favorite type.
- 1 tablespoon olive oil
- 4 slices bacon, chopped Smoked bacon can be used for added depth.
- 1 pound chicken breast, diced
- 2 cups corn (fresh, canned, or frozen)
- 1 cup heavy cream A lighter cream can be used for reduced fat option.
- 1 cup chicken broth Ensure gluten-free if necessary.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional) Adds a pop of color.
Instructions
Cooking Steps
- Cook the pasta according to package directions. Once al dente, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy.
- Add the diced chicken to the skillet, browning it until fully cooked through.
- Stir in the corn, heavy cream, chicken broth, garlic powder, and season with salt and pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Serve hot, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For best texture, reheat with a splash of chicken broth or cream. This dish can be frozen for up to 2 months but should be thawed before reheating. Consider adding red pepper flakes for heat, or substituting chicken for shrimp.