Creamy Chicken, Corn and Bacon Bow-Tie Pasta (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 10 oz farfalle bow-tie pasta
02 - ½ cup Parmesan cheese, shredded
03 - 1.5 lb chicken thighs or breasts, skinless and boneless
04 - 1.5 teaspoons smoked paprika
05 - 1 teaspoon Italian seasoning
06 - ¼ teaspoon salt
07 - Freshly ground black pepper to taste
08 - 2 tablespoons olive oil
09 - 1 tablespoon olive oil
10 - Salt and pepper to taste
11 - 2 cups corn kernels, cooked (about 4 corn ears)
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - 1 cup heavy cream
15 - 8 strips bacon, cooked and chopped
16 - Fresh herbs (thyme, oregano, or marjoram) for garnish (optional)
# How to Make It:
01 - 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.
02 - Cut chicken into similar strips. Season with the chicken portion of smoked paprika, Italian seasoning, salt and pepper.
03 - 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.
04 - 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.
05 - Add cream to the corn remaining in the pan. Bring to a gentle simmer, lower heat and stir in Parmesan until melted.
06 - 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.