What the heck is this?
This dish is like mac and cheese grew up, fell in love with sweet summer corn, got cozy with smoky bacon, and invited juicy chunks of chicken to the party. Creamy Chicken and Corn Pasta with Bacon is that unexpected weeknight winner that hits all the spots — savory, slightly sweet, and totally satisfying. It’s hearty without being heavy, packed with flavor, and ready in under an hour. You’ll want to eat it straight from the pot, and honestly, who’s stopping you?
Why You’ll Love This Recipe
- It’s basically creamy pasta heaven, but with more texture and flavor.
- Bacon. Enough said.
- Sweet corn balances the richness — trust the combo.
- Comfort food vibes with a little veggie bonus.
- Comes together in one pot (less mess, more chill).
- Reheats like a dream for tomorrow’s lunch.
The Good Stuff You’ll Need
For the Creamy Base:
2 tbsp unsalted butter
2 tbsp olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)
For the Stars of the Show:
2 boneless skinless chicken breasts, cubed
4 strips thick-cut bacon, chopped
1 1/2 cups corn kernels (fresh, canned, or frozen)
8 oz short pasta (like penne, rotini, or shells)
For the Creamy Sauce:
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan
1/4 cup cream cheese
1/2 cup reserved pasta water (as needed)
For Finishing Touches:
Chopped fresh parsley
Extra grated parm
A squeeze of lemon juice (trust me on this)
Let’s Do This
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Crisp the Bacon
In a large skillet or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave a bit of the bacon fat in the pan for flavor.
Step 3: Cook the Chicken
In the same pan, add cubed chicken, season with salt, pepper, and smoked paprika, and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
Step 4: Build the Flavor
Add butter and olive oil to the same skillet. Sauté onions over medium heat until soft (about 3–4 minutes), then add garlic and crushed red pepper flakes. Stir in corn and let it get a little golden — about 4–5 minutes.
Step 5: Make it Creamy
Pour in chicken broth and let it simmer for a minute. Stir in heavy cream, cream cheese, and parmesan. Mix until smooth and creamy. Add the chicken back in.
Step 6: Toss It Together
Add cooked pasta to the sauce, along with a splash of the reserved pasta water if it needs loosening up. Toss in the crispy bacon. Stir everything together until coated and silky.
Step 7: Serve It Up
Taste and season with more salt, pepper, or lemon juice if needed. Sprinkle with parsley and more parmesan. Dive in.
Serving Suggestions
Pair with a crisp green salad or roasted broccoli.
Crusty bread on the side = mandatory for sauce-mopping.
Glass of white wine? Highly recommended.
Switch It Up
Go Veggie: Ditch the chicken and bacon, and load it up with mushrooms and spinach.
Spice It Up: Add more red pepper flakes or a spoonful of chipotle in adobo for smoky heat.
Lighter Option: Use half-and-half or whole milk instead of heavy cream.
Make-Ahead Tips
Make the sauce and chicken ahead — store separately and combine when reheating.
Leftovers keep for 3–4 days in the fridge. Add a splash of broth or cream when reheating.
Want to freeze it? Skip the pasta, freeze just the sauce and chicken, then toss with fresh pasta later.
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Absolutely. Just shred and toss it in with the sauce to heat through.
Q: Can I make it without bacon?
A: Yup — just add a little more olive oil or butter for richness.
Q: What kind of pasta works best?
A: Short shapes like penne, shells, or rotini hold the creamy sauce and sweet corn like a champ.
Q: Can I add veggies?
A: Do it! Zucchini, spinach, or cherry tomatoes are all great additions.
Creamy Chicken and Corn Pasta with Bacon: Your Cozy Comfort Bowl
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
This dish is like mac and cheese grew up, fell in love with sweet summer corn, got cozy with smoky bacon, and invited juicy chunks of chicken to the party. Creamy Chicken and Corn Pasta with Bacon is that unexpected weeknight winner that hits all the spots — savory, slightly sweet, and totally satisfying. It’s hearty without being heavy, packed with flavor, and ready in under an hour. You’ll want to eat it straight from the pot, and honestly, who’s stopping you?
Ingredients
For the Creamy Base:
2 tbsp unsalted butter
2 tbsp olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)
For the Stars of the Show:
2 boneless skinless chicken breasts, cubed
4 strips thick-cut bacon, chopped
1 1/2 cups corn kernels (fresh, canned, or frozen)
8 oz short pasta (like penne, rotini, or shells)
For the Creamy Sauce:
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan
1/4 cup cream cheese
1/2 cup reserved pasta water (as needed)
For Finishing Touches:
Chopped fresh parsley
Extra grated parm
A squeeze of lemon juice (trust me on this)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Crisp the Bacon
In a large skillet or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave a bit of the bacon fat in the pan for flavor.
Step 3: Cook the Chicken
In the same pan, add cubed chicken, season with salt, pepper, and smoked paprika, and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
Step 4: Build the Flavor
Add butter and olive oil to the same skillet. Sauté onions over medium heat until soft (about 3–4 minutes), then add garlic and crushed red pepper flakes. Stir in corn and let it get a little golden — about 4–5 minutes.
Step 5: Make it Creamy
Pour in chicken broth and let it simmer for a minute. Stir in heavy cream, cream cheese, and parmesan. Mix until smooth and creamy. Add the chicken back in.
Step 6: Toss It Together
Add cooked pasta to the sauce, along with a splash of the reserved pasta water if it needs loosening up. Toss in the crispy bacon. Stir everything together until coated and silky.
Step 7: Serve It Up
Taste and season with more salt, pepper, or lemon juice if needed. Sprinkle with parsley and more parmesan. Dive in.
Notes
Make the sauce and chicken ahead — store separately and combine when reheating.
Leftovers keep for 3–4 days in the fridge. Add a splash of broth or cream when reheating.
Want to freeze it? Skip the pasta, freeze just the sauce and chicken, then toss with fresh pasta later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~620 calories
- Carbohydrates: ~50g
- Protein: ~36g