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–+ servings
Chicken and Corn Pasta

Creamy Chicken and Corn Pasta for a Quick Weeknight Treat

This Creamy Chicken and Corn Pasta is a comforting meal that's easy to whip up, ideal for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Farfalle Pasta or your favorite pasta
For the Sauce
  • 1 cup Parmesan Cheese freshly grated
  • 1 cup Heavy Cream or half-and-half
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Italian Seasoning or dried oregano and basil
  • 1/2 teaspoon Chili Powder adjust to taste
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil or any neutral oil
For the Chicken
  • 1 pound Chicken Thighs or Breasts cut into strips
For the Corn
  • 1 cup Corn Kernels fresh, canned, or frozen
For the Finish
  • 4 slices Bacon crispy
  • 1/4 cup Fresh Herbs (Thyme, Oregano, or Marjoram) for garnish

Equipment

  • Large pot
  • Colander
  • large skillet
  • Grater

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions for 10-12 minutes, then drain.
  2. Grate the Parmesan cheese and set it aside in a bowl.
  3. Slice the chicken and season with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet and cook chicken until browned.
  4. In the same skillet, add olive oil and corn. Season and cook for about 3 minutes.
  5. Add heavy cream and bring to a gentle boil. Stir in grated Parmesan until melted.
  6. Combine the cooked pasta and chicken with the sauce. Top with reserved corn, crispy bacon, and fresh herbs.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.

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