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Creamy Chicken and Corn Pasta with Bacon

Creamy chicken and corn pasta with bacon features tender diced chicken, sweet corn, and crispy bacon tossed with penne in a parmesan cream sauce. Cook pasta, then simmer chicken and corn in cream and chicken broth until glossy, before tossing with reserved pasta water for a silky finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Chicken
  • 1 lb boneless skinless chicken breast, diced
Bacon
  • 8 bacon, chopped
Sweet corn
  • 2 cup sweet corn kernels
Olive oil
  • 1 tbsp olive oil
Garlic
  • 3 garlic cloves, minced
Heavy cream
  • 1 cup heavy cream
Chicken broth
  • 1 cup chicken broth
Parmesan cheese
  • 0.75 cup grated Parmesan cheese
Italian seasoning
  • 1 tsp Italian seasoning
Paprika
  • 0.5 tsp paprika
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Parsley
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne pasta according to package directions. Reserve 1/2 cup pasta water and drain, then set aside.
Cook bacon and chicken base
  1. Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon and set aside, leaving 1 tablespoon bacon grease in the skillet.
  2. Add olive oil and diced chicken to the skillet. Season with Italian seasoning, paprika, salt, and black pepper, then cook for 5–6 minutes until golden and fully cooked.
  3. Add minced garlic and cook for 30 seconds. Stir until fragrant and just starting to turn golden.
Build creamy corn sauce
  1. Stir in sweet corn kernels and cook for 2 minutes. Watch for the corn to brighten slightly in color.
  2. Pour in chicken broth and heavy cream, then bring to a gentle simmer. Simmer for 3–4 minutes until slightly thickened and glossy.
  3. Stir in grated Parmesan cheese until melted. Continue stirring until the sauce looks smooth and cohesive.
Toss and serve
  1. Add cooked pasta and crispy bacon to the skillet. Toss until evenly coated, adding reserved pasta water as needed for a creamy texture.
  2. Garnish with chopped parsley and serve immediately. Plate while the sauce is still hot and silky.

Notes

For best sauce texture, reserve pasta water and add it a tablespoon at a time until the coating looks creamy and clings to the penne. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended because cream-based sauces can break when thawed. For a dairy-light swap, use half-and-half and reduce the Parmesan slightly, adding extra to taste at the end if needed.