Chicken Pasta with Corn (Print Version)
# Ingredients:
→ Pasta & Cheese
01 -
Fresh Parmesan cheese, grated - ½ cup
02 -
Bow-tie pasta (farfalle) - 10 ounces
→ Chicken & Seasonings
03 -
Chicken breasts or thighs (strip-cut) - 1½ pounds
04 -
Italian herb blend - 1 teaspoon
05 -
Salt - ¼ teaspoon
06 -
Smoked paprika - 1½ teaspoons
07 -
Olive oil - 2 tablespoons
08 -
Black pepper, ground fresh, to taste
→ Corn Mixture
09 -
Olive oil - 1 tablespoon
10 -
Chili powder - 1 teaspoon
11 -
Corn kernels (around 4 ears' worth) - 2 cups
12 -
Salt and ground pepper, as needed
13 -
Smoked paprika - 1 teaspoon
→ Sauce & Toppings
14 -
Chopped bacon strips - 8 pieces
15 -
Heavy cream - 1 cup
16 -
Fresh herbs like oregano, thyme, or marjoram for garnishing
# Instructions:
01 -
In a large pot of salty, hot water, get your pasta cooking as the package suggests. It'll need about 10-12 minutes. When ready, drain completely.
02 -
Cut the chicken into strips. Coat them in smoked paprika, pepper, salt, and some Italian spices. Cook on medium heat with olive oil, around 4-5 minutes for each side, until done. Move to a plate once finished.
03 -
Using the same pan, stir in corn kernels, olive oil, paprika, chili powder, plus a sprinkle of salt and pepper. Let it cook for three minutes so it soaks up all the chicken goodness. Set aside half for later use.
04 -
Pour heavy cream into the skillet with the remaining corn. Heat gently until it starts to bubble slightly. Toss in the Parmesan while stirring, and let it melt into a creamy blend.
05 -
Add your cooked chicken, boiled pasta, and the saved corn to the pan. Mix them well to coat everything evenly. Throw on the chopped bacon and fresh herbs before serving while still warm.
# Notes:
01 -
Fresh corn gives the best flavor during summer, but frozen or canned works fine anytime.
02 -
Softened Parmesan blends better in the sauce without clumps—try warming it first.