Creamy Chicken & Corn Pasta with Bacon
Ingredients
10 oz. farfalle bow-tie pasta
1/2 c. Parmesan cheese
1 1/2 lb. chicken thighs or breasts, skinless & boneless
1 1/2 tsp. smoked paprika
1 tsp. Italian seasoning
1/4 tsp. salt
Freshly ground black pepper to taste
2 T. olive oil
1 T. olive oil
Salt & Pepper to taste
2 c. cooked corn kernels (4 corn ears- corn on the cob)
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1 c. heavy cream
8 strips bacon, cooked & chopped
Fresh herbs for garnish
Instructions
Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 to 12 minutes). Drain when pasta is done.
Proceed with the rest of the recipe while you wait for the water to boil and the pasta to cook.
Shred Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. This step is important because the shredded cheese has to be a bit warmed up to melt successfully in the sauce. What I do is place shredded cheese in a heat-proof bowl close to the stove so that it warms up from the heat.
Slice chicken thighs or breasts into thinner strips. Generously season the chicken with 1 ½ teaspoon smoked paprika, Italian seasoning, ¼ teaspoon salt, and pepper.
Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook chicken on medium heat for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.
In the same skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper to taste, ½ teaspoon smoked paprika, and chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors.
Remove half of the corn kernels to a plate.
Add heavy cream to skillet with remaining half of corn kernels. Bring to a gentle boil (simmer).
Add shredded Parmesan cheese. Stir on low heat until cheese melts.
Add cooked and drained pasta to sauce.
Add cooked chicken.
Top with chopped, cooked bacon and the remaining half of corn kernels.
Top with fresh herbs (thyme, oregano, or marjoram).