Description
A rich, creamy pasta dish with tender chicken, smoky bacon, sweet corn, and melted Parmesan cheese.
Ingredients
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10 oz farfalle (bow tie) pasta
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½ cup Parmesan cheese (shredded)
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1 ½ lb skinless, boneless chicken thighs (or breasts)
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1 ½ teaspoons smoked paprika
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1 teaspoon Italian seasoning
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¼ teaspoon salt
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Freshly ground black pepper to taste
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2 tablespoons olive oil
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1 tablespoon olive oil
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2 cups corn kernels (cooked)
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 cup heavy cream
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8 strips bacon (cooked)
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Fresh herbs (thyme, oregano, or marjoram) for garnish
Instructions
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Cook the farfalle pasta according to package directions. Drain and set aside.
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Shred Parmesan cheese and warm it up slightly near the stove.
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Season chicken with smoked paprika, Italian seasoning, salt, and pepper. Cook in olive oil until browned and cooked through. Set aside.
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Sauté corn, smoked paprika, chili powder, and seasonings in the same skillet.
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Add heavy cream and Parmesan, then stir until the cheese melts and the sauce thickens.
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Add pasta and chicken to the sauce, stirring to combine. Top with cooked bacon and fresh herbs.
Notes
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Servings: 4