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Sophie Bennett

Everyone Loves This Chicken Bacon Pasta

A quick and creamy chicken pasta loaded with sweet corn, crispy bacon, and a rich sauce perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta or fusilli
  • 2 chicken breasts cut into bite-sized pieces
  • 6 slices bacon chopped
  • 1 1/2 cups corn kernels fresh, frozen, or canned and drained
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon butter optional, if pan is dry
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup reserved pasta water as needed

Method
 

  1. Cook pasta in salted water until al dente, then reserve 1/2 cup pasta water before draining.
  2. In a large pan, cook bacon over medium heat until crispy, then remove and set aside.
  3. In the same pan, cook chicken pieces until golden and fully cooked through.
  4. Add garlic and corn, cooking for 2–3 minutes until warmed and fragrant.
  5. Pour in heavy cream and simmer gently until slightly thickened.
  6. Stir in cooked pasta, bacon, parmesan cheese, and a splash of pasta water if needed to loosen the sauce.
  7. Season with salt and pepper, then serve warm.

Notes

Store leftovers in the fridge for up to 3 days. Reheat slowly with a splash of milk or cream to keep the sauce smooth. Don’t overboil the cream or it may separate. Fresh corn gives the best texture, but canned or frozen works fine year-round.