Description
Indulge in a bowl of Creamy Chicken and Corn Pasta with Bacon, where tender chicken mingles with sweet corn and crispy bacon in a luscious, velvety sauce. Each bite offers a delightful contrast of textures, from the creamy pasta to the crunchy bacon, creating a symphony of flavors that is both comforting and satisfying.
Ingredients
- Pasta: 12 oz fettuccine or penne
- Chicken: 1 lb boneless, skinless chicken breasts, diced
- Bacon: 6 slices, chopped
- Corn: 1 cup fresh or frozen corn kernels
- Onion: 1 medium onion, finely chopped
- Garlic: 3 cloves, minced
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup grated
- Olive Oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Parsley: 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the skillet.
- Add the diced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the corn and cook for an additional 2-3 minutes until heated through.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked pasta, chicken, and bacon back into the skillet. Toss everything together until well coated in the creamy sauce. Cook for another 2-3 minutes to heat through.
- Serve immediately, garnished with fresh parsley.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- To reheat, warm gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce.
- For a lighter version, substitute half-and-half for heavy cream and use turkey bacon instead of regular bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 1.5 cups)
- Calories: 650
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 120 milligrams
Keywords: Creamy Chicken and Corn Pasta with Bacon, chicken pasta, creamy pasta, corn pasta, bacon pasta, comfort food, easy dinner recipes, one-pot meals, American cuisine, pasta recipes, weeknight meals, savory dishes, family-friendly recipes