Creamy Chicken Pasta with Corn (Print Version)
# Ingredients:
→ Pasta & Cheese
01 -
10 ounces farfalle (bow-tie) pasta
02 -
½ cup freshly grated Parmesan cheese
→ Chicken & Seasonings
03 -
1½ pounds chicken thighs or breasts, cut into strips
04 -
1½ teaspoons smoked paprika
05 -
1 teaspoon Italian seasoning
06 -
¼ teaspoon salt
07 -
Fresh ground black pepper to taste
08 -
2 tablespoons olive oil
→ Corn Mixture
09 -
2 cups corn kernels (from 4 ears of corn)
10 -
1 tablespoon olive oil
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon chili powder
13 -
Salt and pepper to taste
→ Sauce & Toppings
14 -
1 cup heavy cream
15 -
8 strips cooked bacon, chopped
16 -
Fresh herbs (thyme, oregano, or marjoram) for garnish
# Instructions:
01 -
Get your pasta going in a big pot of boiling water. Cook it following the package directions - usually takes about 10-12 minutes until just right. Drain when done.
02 -
Cut your chicken into strips and season them well with smoked paprika, Italian seasoning, salt, and pepper. Cook them in olive oil over medium heat for about 4-5 minutes per side until done through. Set aside on a plate.
03 -
In the same pan, toss in your corn kernels with olive oil, paprika, chili powder, salt, and pepper. Let it cook in those tasty chicken bits for about 3 minutes. Scoop out half the corn and save it for later.
04 -
Pour the cream into the pan with the remaining corn and bring to a gentle simmer. Stir in your warmed Parmesan cheese until it melts into a smooth sauce.
05 -
Add your cooked pasta and chicken back to the pan. Top with the crispy bacon pieces, reserved corn, and a sprinkle of fresh herbs. Give it all a good toss and serve it up hot!
# Notes:
01 -
Fresh corn works best in summer, but frozen or canned corn works great year-round!
02 -
Warm up your shredded cheese before adding it to the sauce - it'll melt much better this way.