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Smoked paprika chicken and sweet corn meet bow-tie pasta in a Parmesan cream sauce. Reserving half the corn and the bacon for the finish keeps their texture noticeable.
One and a half teaspoons season the chicken; a separate teaspoon goes into the corn.
Ingredients and measurements
- 10 oz farfalle bow-tie pasta
- ½ cup Parmesan cheese, shredded
- 1.5 lb chicken thighs or breasts, skinless and boneless; 1.5 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- Freshly ground black pepper to taste; 2 tablespoons olive oil
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups corn kernels, cooked (about 4 corn ears); 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup heavy cream
- 8 strips bacon, cooked and chopped; Fresh herbs (thyme, oregano, or marjoram) for garnish (optional)
Preparation and baking
- Stage 1
Cook farfalle according to its package, reserving a little pasta water before draining. Measure the Parmesan and cook the bacon separately according to its package; chop the bacon after cooking.
- Stage 2
Cut chicken into similar strips. Season with the chicken portion of smoked paprika, Italian seasoning, salt and pepper.
- Stage 3
Heat two tablespoons oil in a large skillet and cook the chicken, working in batches if needed, until thick pieces reach 165°F. Transfer to a clean plate.
- Stage 4
Add the remaining tablespoon oil and the already cooked, drained corn to the skillet. Stir in the corn portion of paprika and chili powder and warm through. Lift half the corn onto a clean plate.
- Stage 5
Add cream to the corn remaining in the pan. Bring to a gentle simmer, lower heat and stir in Parmesan until melted.
- Stage 6
Toss in pasta and cooked chicken, loosening with reserved pasta water only if necessary. Finish with the reserved corn, chopped cooked bacon and optional herbs.
Cook it according to the package first and drain well before measuring the two cups.
How is the paprika divided?
Keeping half out of the cream gives the topping a firmer texture and makes it easier to distribute evenly.
Can frozen corn be used?
Add it at serving so it retains some crispness instead of simmering in the sauce.
Why reserve some corn?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
When does bacon go in?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- How is the paprika divided?
One and a half teaspoons season the chicken; a separate teaspoon goes into the corn.
- Can frozen corn be used?
Cook it according to the package first and drain well before measuring the two cups.
- Why reserve some corn?
Keeping half out of the cream gives the topping a firmer texture and makes it easier to distribute evenly.
- When does bacon go in?
Add it at serving so it retains some crispness instead of simmering in the sauce.