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Creamy Chicken Pasta

Creamy Chicken and Corn Pasta with Bacon
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Chicken and corn pasta recipe, crispy bacon, creamy sauce.

Ingredients

Scale
  • 8 slices bacon
  • 2 boneless, skinless chicken breasts
  • 225 grams pasta (e.g., penne, fettuccine)
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 240 ml chicken broth
  • 240 ml heavy cream
  • 200 grams fresh or frozen corn kernels
  • 120 grams Parmesan cheese, freshly grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions

  • Begin by preparing your ingredients – this is called mise en place and it makes cooking so much smoother! Cook your pasta according to package directions in salted water until al dente. While the pasta cooks, grab a large, heavy-bottomed skillet or Dutch oven and cook your bacon over medium heat until it’s wonderfully crisp. Remove the bacon with a slotted spoon, transfer it to a paper towel-lined plate to drain, and leave about 2 tablespoons of bacon fat in the skillet. This flavorful fat is crucial for our sauce base. If you need more fat, add a drizzle of olive oil or a knob of butter. Now, season your chicken breasts with salt and pepper. Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized pieces.
  • In the same skillet with the bacon fat, melt a tablespoon of butter over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5-7 minutes. You want them fragrant and slightly sweet, not browned. Then, add the minced garlic and cook for another minute until aromatic, being careful not to burn it. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan – this is where all the flavor hides! Let it reduce slightly for about 2-3 minutes. Next, stir in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. The sauce should be smooth and just lightly bubbling; don’t let it boil vigorously or it might curdle. Stir in about half of the freshly grated Parmesan cheese until it’s fully melted and incorporated, creating a luscious, velvety texture. Taste and adjust seasonings, adding salt and black pepper as needed.
  • Finally, it’s time to bring all the delicious components together! Add the cooked pasta directly into the creamy sauce in the skillet. Stir gently to ensure every strand is coated in that irresistible sauce. Fold in the diced, cooked chicken and the sweet corn kernels. If using frozen corn, ensure it’s thawed before adding. Continue to cook for another 2-3 minutes, allowing all the flavors to meld together and the corn to heat through. The sauce should be thick enough to cling to the pasta but still wonderfully creamy. If it seems too thick, you can add a splash of reserved pasta water until it reaches your desired consistency. This addition of pasta water also helps emulsify the sauce beautifully. Now, crumble in most of your crispy bacon, reserving some for garnish. Give it one last gentle stir, and prepare for pure culinary delight!

Notes

Get ready for a flavor explosion that’s both comforting and incredibly satisfying! Our Creamy Chicken and Corn Pasta with Bacon is a dish that truly hits all the right notes. Imagine perfectly cooked pasta swirled in a rich, velvety sauce, studded with tender pieces of succulent chicken, sweet bursts of corn, and irresistible crispy, salty bacon. This isn’t just a meal; it’s a hug in a bowl, a culinary masterpiece that combines wholesome ingredients with an indulgent touch for an unforgettable dining experience. Every forkful delivers a symphony of textures and tastes, making it a guaranteed family favorite.

Find it online: https://homecookstudio.com/creamy-chicken-corn-pasta-bacon/