What the heck is this?
Picture this: it’s that perfect time of year when fresh corn is everywhere, but you still want something cozy and satisfying. This Creamy Chicken and Corn Pasta with Bacon is basically summer and comfort food having the most delicious conversation ever. We’re talking tender bow tie pasta swimming in a silky cream sauce, sweet corn kernels that pop in your mouth, perfectly seasoned chicken, and — because we’re not monsters — crispy bacon sprinkled on top like edible confetti.
This is the kind of one-skillet wonder that makes you look like a kitchen genius when really you just threw a bunch of good stuff together and let it work its magic. It’s rustic enough for a weeknight but fancy enough that your mother-in-law will ask for the recipe. And yes, it tastes even better than it looks (which is saying something).
Why You’ll Love This Recipe
- One skillet = minimal cleanup (your dishwasher will thank you)
- Fresh corn makes everything taste like summer
- Bacon makes everything taste like heaven
- Creamy without being heavy or overly rich
- Uses simple ingredients you probably already have
- Ready in about 30 minutes start to finish
- Leftovers are absolutely magical
The Good Stuff You’ll Need
For the Base:
- 12 oz bow tie pasta (farfalle, if you’re fancy)
- 6 strips thick-cut bacon, chopped
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- Salt and freshly cracked pepper
- 1 tbsp olive oil (if needed)
For the Corn Situation:
- 3 cups fresh corn kernels (about 4-5 ears)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
For the Creamy Magic:
- 1 cup heavy cream
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp butter
- 1/4 cup fresh thyme leaves
- Juice of 1/2 lemon
For Finishing:
- Extra parmesan for sprinkling
- More fresh thyme
- A few grinds of black pepper
Let’s Do This
Step 1: Get the Pasta Going
Bring a large pot of salted water to boil.
Cook bow tie pasta according to package directions until al dente.
Reserve 1 cup of pasta water before draining. Trust me on this one.
Step 2: Bacon First (Obviously)
In a large cast iron skillet or heavy-bottomed pan, cook chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 2 tablespoons of bacon fat in the pan (liquid gold, people).
Step 3: Chicken Time
Season chicken pieces generously with salt and pepper.
Add chicken to the bacon fat and cook until golden brown and cooked through, about 6-8 minutes.
Remove chicken and set aside with the bacon.
Step 4: Corn and Aromatics
Add diced onion to the same pan (see the pattern here?).
Cook until softened, about 4-5 minutes.
Add corn kernels, garlic, smoked paprika, and red pepper flakes.
Cook for 3-4 minutes until corn is bright and tender.
Step 5: The Creamy Transformation
Pour in white wine and let it bubble for a minute.
Add heavy cream and bring to a gentle simmer.
Stir in butter and let everything get cozy for 2-3 minutes.
Add cooked pasta, chicken, and half the bacon back to the skillet.
Toss with parmesan cheese and fresh thyme.
Add pasta water bit by bit until you get that perfect creamy consistency.
Step 6: The Grand Finale
Squeeze in lemon juice and taste for seasoning.
Top with remaining bacon, extra parmesan, and fresh thyme.
Serve immediately while it’s still bubbling in the skillet.
Serving Suggestions
Serve with a crisp green salad and some crusty bread for sopping.
A chilled glass of white wine or cold beer pairs perfectly.
Add some cherry tomatoes on the side for extra freshness.
This is also amazing with a sprinkle of everything bagel seasoning (don’t judge).
Switch It Up
Go Veggie: Skip the chicken and add extra corn plus some zucchini or bell peppers.
Spice It Up: Add jalapeños or a dash of hot sauce to the cream sauce.
Herb Swap: Try fresh basil or oregano instead of thyme.
Make It Lighter: Use half-and-half instead of heavy cream.
Different Protein: Shrimp or Italian sausage work beautifully here.
Make-Ahead Tips
You can prep all your ingredients the day before — just store everything separately.
Cook the bacon ahead of time and store it in the fridge.
Fresh corn can be cut off the cob and stored for up to 2 days.
Leftovers keep for 3 days and reheat beautifully with a splash of cream or milk.
Questions People Actually Ask
Q: Can I use frozen corn? A: Sure! Just thaw it first and pat it dry. Fresh is better, but frozen works in a pinch.
Q: What if I don’t have white wine? A: Use chicken broth or even more cream. The wine adds depth, but it’s not make-or-break.
Q: Can I make this without bacon? A: Technically yes, but why would you want to? If you must, use olive oil and add some pancetta or prosciutto for that salty punch.
Q: How do I keep it from getting too thick? A: That reserved pasta water is your best friend. Add it gradually until you get the consistency you want.
Q: Can I use different pasta shapes? A: Absolutely! Penne, shells, or rigatoni all work great. Just pick something that’ll hold onto that creamy sauce.
Print
Creamy Chicken and Corn Pasta with Bacon: Summer Comfort in a Skillet
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Picture this: it’s that perfect time of year when fresh corn is everywhere, but you still want something cozy and satisfying. This Creamy Chicken and Corn Pasta with Bacon is basically summer and comfort food having the most delicious conversation ever. We’re talking tender bow tie pasta swimming in a silky cream sauce, sweet corn kernels that pop in your mouth, perfectly seasoned chicken, and — because we’re not monsters — crispy bacon sprinkled on top like edible confetti.
Ingredients
For the Base:
- 12 oz bow tie pasta (farfalle, if you’re fancy)
- 6 strips thick-cut bacon, chopped
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- Salt and freshly cracked pepper
- 1 tbsp olive oil (if needed)
For the Corn Situation:
- 3 cups fresh corn kernels (about 4–5 ears)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
For the Creamy Magic:
- 1 cup heavy cream
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp butter
- 1/4 cup fresh thyme leaves
- Juice of 1/2 lemon
For Finishing:
- Extra parmesan for sprinkling
- More fresh thyme
- A few grinds of black pepper
Instructions
Bring a large pot of salted water to boil.
Cook bow tie pasta according to package directions until al dente.
Reserve 1 cup of pasta water before draining. Trust me on this one.
In a large cast iron skillet or heavy-bottomed pan, cook chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 2 tablespoons of bacon fat in the pan (liquid gold, people).
Season chicken pieces generously with salt and pepper.
Add chicken to the bacon fat and cook until golden brown and cooked through, about 6-8 minutes.
Remove chicken and set aside with the bacon.
Add diced onion to the same pan (see the pattern here?).
Cook until softened, about 4-5 minutes.
Add corn kernels, garlic, smoked paprika, and red pepper flakes.
Cook for 3-4 minutes until corn is bright and tender.
Pour in white wine and let it bubble for a minute.
Add heavy cream and bring to a gentle simmer.
Stir in butter and let everything get cozy for 2-3 minutes.
Add cooked pasta, chicken, and half the bacon back to the skillet.
Toss with parmesan cheese and fresh thyme.
Add pasta water bit by bit until you get that perfect creamy consistency.
Squeeze in lemon juice and taste for seasoning.
Top with remaining bacon, extra parmesan, and fresh thyme.
Serve immediately while it’s still bubbling in the skillet.
Notes
Serve with a crisp green salad and some crusty bread for sopping.
A chilled glass of white wine or cold beer pairs perfectly.
Add some cherry tomatoes on the side for extra freshness.
This is also amazing with a sprinkle of everything bagel seasoning (don’t judge).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal per serving
- Protein: ~32g