Start by bringing a large pot of water to a rolling boil. Add a pinch of salt and toss in 10 oz of farfalle pasta. Cook for about 10-12 minutes until al dente. Drain and set aside.

Slice 1.5 lb of chicken into thin strips, season with smoked paprika, Italian seasoning, salt, and pepper.

Heat 2 tablespoons of olive oil in a skillet, add the chicken, and cook for 4-5 minutes per side until golden and cooked through. Set aside.

In the same skillet, add another tablespoon of olive oil, then 2 cups of corn, seasoning with salt, pepper, smoked paprika, and chili powder. Sauté for about 3 minutes.

Remove half of the corn, add 1 cup of heavy cream to the skillet, and bring to a gentle boil.

Reduce heat, stir in ½ cup of Parmesan cheese, and combine with the drained pasta and cooked chicken.

Crumble 8 strips of cooked bacon over the pasta and gently mix, garnishing with fresh herbs.