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!
Servings: 5 servings
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.