Creamy Chicken and Corn Pasta with Bacon takes only 30 minutes and is a perfect meal for busy family weeknights! Make it with fresh corn on the cob in the Summer. Or, use canned or frozen corn kernels to cook this creamy chicken pasta all year long! This restaurant-quality main dish might become your new favorite chicken dinner for both kids and adults!
MY OTHER VIDEOS
Creamy chicken and corn pasta – 30-minute dinner
This creamy chicken pasta is a simple 30-minute dinner that tastes like a dish from a fine dining restaurant! There are only 6 basic ingredients (excluding olive oil and seasonings): chicken, corn, bacon, bow-tie pasta, cream, and Parmesan cheese. It’s a great recipe for when fresh corn on the cob is in season in the Summer! And you can make this chicken corn pasta year round with canned corned or even frozen kind (defrosted).
If you want more chicken and corn inspiration, don’t miss these easy dinners: delicious and flavorful Cilantro-Lime Chicken with Corn and Feta Cheese and reader-favorite One-Pan Garlic Butter Chicken with Zucchini and Corn.
Why make it
- Looking for new ways to use fresh corn on the cob in the recipes? This pasta dinner combines the sweetness of the corn with savory ingredients to produce a very flavorful pasta dish.
- Summer dinner. Take advantage of fresh Summer produce, and make this creamy chicken corn pasta when the corn is in season!
- 30-minute recipe. It will take you only 30 minutes to make this family-friendly weeknight dinner. It’s simple enough for a busy weekday – and looks pretty enough to serve your guests when entertaining.
What type of chicken to use?
- Skinless and boneless chicken thighs are what I used. They are juicy and tender and easy and forgiving to cook.
- Chicken tenders are my next best choice. They are already sliced, so that saves you time. Make sure to avoid overcooking as chicken tenders cook fast.
- Skinless and boneless chicken breasts – They do tend to dry out faster, so be sure to watch your cooking times closely, ensuring that the chicken is cooked all the way through quickly, without drying out.
What kind of corn to use?
- Fresh corn on the cob is the best option, of course. The fastest way to cook fresh corn is to boil it, remove it from the water, let it cool, then slice off the corn kernels. 4 ears of corn on the cob produce about 2 cups of cooked corn kernels. You can also grill fresh corn on the cob.
- Frozen corn is a solution for when fresh corn is out of season or when you can’t find fresh corn.
- Canned corn is also an option, however, freshly cooked corn tastes the best!
How to boil corn on the cob
For the purposes of this recipe, the easiest way to cook corn is to simply boil it in water.
- Bring a pot of water to a boil.
- Add the corn ears and boil for about 5 minutes.
- Drain and let the corn cool.
- Once the corn is cooled, cut the corn kernels off the cob using a knife.
Variations
- Pasta. I used farfalle (bow-tie pasta) but you can use any kind of short pasta. This includes small orecchiette, fusilli (spiral pasta), penne, rigatoni, or rotini.
- Use prosciutto instead of bacon. You can briefly crispy up the prosciutto in the preheated oven at 350 F for about 10 minutes.
- Fresh herbs. You can use fresh basil, thyme, marjoram, or oregano.
- Cheese. I recommend using Parmesan, shredded Mozzarella, Feta, or Asiago cheese.
How to store and reheat it
- Fridge. Store the creamy chicken corn pasta refrigerated in an airtight container for up to 3 days.
- Freezer. I do not recommend freezing this dish because creamy sauces don’t freeze well.
- Reheat in the microwave oven in 30 seconds increments until reheated through.
- How to reheat on the stovetop. Add the leftovers to a large skillet or saucepan, and reheat, occasionally stirring, for about 5 minutes or until everything is heated through. Add a small amount of milk, half-and-half, or cream to thin out the sauce.