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Servings: 5 people
Calories: 786kcal
Ingredients
- 10 ounces bow tie pasta
- 2 chicken breasts chopped into chunks
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon chili powder
- 2 cups corn kernels frozen
- ½ cup Parmesan cheese grated
- 1 cup heavy cream
- 8 bacon strips cooked (chopped)
- Parsley for topping (optional)
Instructions
- In a medium size pot add the pasta and begin cooking it until done. Drain once done.10 ounces bow tie pasta
- While the pasta is cooking, add the chicken breast chunks into a medium-sized bowl and add a teaspoon of smoked paprika, a teaspoon of Italian seasoning, a teaspoon of salt, and a teaspoon of pepper. Stir until everything is coated.2 chicken breasts, 2 teaspoons smoked paprika, 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon Italian seasoning
- In a large high-sided pan, add 2 tablespoons of oil and the chicken and cook on medium to high heat until the chicken is cooked through. Once done remove the chicken to a plate and set aside.3 tablespoons olive oil
- Add the frozen corn, 1 tablespoon of oil, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon chili powder. Stir and cook on a low heat for around 3 minutes.2 cups corn kernels, 1 teaspoon chili powder
- Remove about half the corn kernels to a plate and set aside. In the same pan, add 1 cup of heavy cream to the remaining corn kernels and bring to a gentle boil. Once simmering, add the Parmesan cheese and stir continuously until the cheese has melted and incorporated into the creamy sauce.1 cup heavy cream, ½ cup Parmesan cheese
- Next, add the cooked and drained pasta to the pan with the creamy corn and cheese sauce. Also, add the cooked chicken to the pan. Gently stir everything together until the pasta, chicken, and corn are evenly coated with the sauce, ensuring all ingredients are well combined.
- Top with the chopped cooked bacon and the other half of the corn kernels that were set aside. You can also top it with parsley here or skip that step. Serve and enjoy!Parsley, 8 bacon strips
Notes
Grate the Parmesan from a block and stir it in off a hard boil so the sauce stays smooth.
Keep the sauce at a gentle simmer, not a rolling boil, or the cream can split.
Cook the chicken to 165°F (74°C), then stop, since it warms through again at the end.
If the sauce thickens too much, loosen it with a splash of milk or chicken broth.
Get leftovers into a shallow airtight container and into the fridge within 2 hours of serving, rather than leaving the pan out to cool all the way down.
Nutrition
Calories: 786kcal | Carbohydrates: 55g | Protein: 38g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1587mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1371IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
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