Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always opt for fresh, high-quality chicken and sweet corn—frozen works in a pinch but fresh really elevates the dish. For the bacon, thick-cut strips deliver that perfect crispy texture. And when it comes to cream, I like to use a mix of heavy cream and a touch of milk to keep the sauce silky without feeling too heavy. If you want to add a little extra depth, a sprinkle of Parmesan is always welcome.
- 12 oz (340g) pasta (penne or fusilli work well)
- 2 large chicken breasts, diced
- 4 slices thick-cut bacon, chopped
- 1 cup fresh or frozen corn kernels
- 1 cup heavy cream
- ½ cup whole milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Substitutions: Use turkey bacon for a leaner option, or swap the cream for a blend of cream cheese and milk if you want a tangier twist. If dairy-free, coconut cream can work but will alter the flavor.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Reserve about ½ cup of pasta water for later.
- While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add the olive oil to the bacon fat in the pan. Toss in the diced chicken, seasoning with salt and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.
- Pour in the heavy cream and milk, stirring gently. Bring to a gentle simmer, then add the corn kernels. Let cook for 3-4 minutes, stirring occasionally, so the sauce thickens slightly.
- Return the chicken and bacon to the pan. Stir in the Parmesan cheese and cooked pasta. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Season with additional salt and pepper to taste. Garnish with fresh parsley or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
