This Creamy Chicken and Corn Pasta is packed with flavor! It’s a quick and easy dinner featuring chicken, corn, pasta and bacon. Ready in 30 minutes and loved by everybody!
This easy chicken pasta dinner is great for those hectic busy weeknights when your schedule is jammed packed.
It’s the perfect comforting meal that can easily be customized by adding veggies, swapping chicken for shrimp, using a different type of cheese, etc. It’s also great the next day for lunch or dinner if you have leftovers.
Serve it with a side of veggies, salad or garlic bread for a complete meal!
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Creamy Chicken and Corn Pasta Ingredients & Substitutions
- Pasta: I used bow-tie pasta but any kind of short pasta will work.
- Chicken: To save on time I air fried breaded chicken but you could also cut up chicken breasts in chunks and cook.
- Corn: You can use canned, fresh or frozen corn kernels.
- Cheese: I used shredded Parmesan cheese but you could also use Mozzarella cheese or any of your favorite cheese.
- Bacon: Any kind of bacon will work in this recipe. I used microwave bacon but you can cook some in a pan.
- Garlic: I added some minced garlic but this is optional.
- Butter: I used unsalted butter since I was already adding salt to the dish. You could use salted butter and eliminate the extra salt.
- Cream: I used heavy cream. You could also use half and half for a lighter version but the sauce will not be as thick.
- Seasonings: I used dried oregano, dried basil, paprika, chili powder, dried parsley for garnish, salt and pepper but feel free to use your favorite seasonings in this dish.
How to Make Chicken and Corn Pasta
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Air fry or cook breaded chicken chunks according to package directions.
- In a large skillet, heat butter. Add the minced garlic. Cook until softened and fragrant, about 2-3 minutes.
- Add the corn kernels to the skillet and cook for an additional 2-3 minutes, allowing them to lightly brown.
- Return the cooked chicken and cooked bacon to the skillet. Stir to combine with the garlic and corn.
- Reduce the heat to medium-low. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer, about 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and sauce is creamy.
- Season the sauce with salt, pepper, dried oregano, dried basil, and paprika, adjusting the seasoning to taste.
- Add the cooked pasta to the skillet, tossing well to coat it in the creamy sauce.
- Let the pasta simmer in the sauce for another 2-3 minutes.
- Remove from heat, garnish with fresh parsley and enjoy!
Helpful Tips and Variations
- Save time and use microwave bacon instead of dirtying another pan.
- Adjust seasonings to your liking.
- If too thick thin it out with a little bit of milk or chicken broth.
- Make it gluten free by swapping pasta with a gluten free pasta.
- Add red pepper flakes for some heat.
- Can add more chicken if you’d like.
Storing Leftovers
Allow to cool and place leftovers in an airtight container. Store in fridge and consume within 3 days. Reheat to desired temperature in microwave or via stovetop on low heat. Add some milk or heavy cream in dry.
More Easy Chicken Pasta Recipes
- Buffalo Chicken Pasta Salad
- Olive Garden Chicken Pasta
- Chicken Parmesan Pasta
- Chicken Caesar Pasta Salad
Recipe
Creamy Chicken and Corn Pasta
This Creamy Chicken and Corn Pasta is packed with flavor! It's a quick and easy dinner featuring chicken, corn, pasta and bacon. Ready in 30 minutes and loved by everybody!
Ingredients
- 10 ounces bowtie pasta
- 8-10 pieces breaded chicken chunks
- 8 slices bacon diced
- 2 cups corn kernels fresh, canned, or frozen or 4 corn ears – corn on cobs
- 2 minced garlic
- 1 ½ cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons paprika
- 2 teaspoons chili powder
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Air fry or cook breaded chicken chunks according to package directions.
- In a large skillet, heat butter. Add the minced garlic. Cook until softened and fragrant, about 2-3 minutes.
- Add the corn kernels to the skillet and cook for an additional 2-3 minutes, allowing them to lightly brown.
- Return the cooked chicken and cooked bacon to the skillet. Stir to combine with the garlic and corn.
- Reduce the heat to medium-low. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer, about 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and sauce is creamy.
- Season the sauce with salt, pepper, dried oregano, dried basil, and paprika, adjusting the seasoning to taste.
- Add the cooked pasta to the skillet, tossing well to coat it in the creamy sauce.
- Let the pasta simmer in the sauce for another 2-3 minutes.
- Remove from heat, garnish with fresh parsley and enjoy!
Notes
Storing Leftovers
Allow to cool and place leftovers in an airtight container. Store in fridge and consume within 3 days. Reheat to desired temperature in microwave or via stovetop on low heat. Add some milk or heavy cream in dry.Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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