Okay, so you know those nights? The ones where you get home, the fridge looks a little sad, and the thought of making something complicated feels like climbing Mount Everest? Yeah, I live for those nights because they’re the *perfect* excuse to whip up this Creamy Chicken, Bacon, and Corn Pasta in 30 Minutes. Seriously, it’s my secret weapon for when hunger strikes hard and fast. It’s got everything – tender chicken, smoky bacon, sweet corn, all swimming in the most luscious, creamy sauce. It’s just… *chef’s kiss*.
Why You'll Love This Creamy Chicken, Bacon, and Corn Pasta in 30 Minutes
You’re going to adore this pasta dish! Here’s why:
- Speedy Diner: Seriously, it’s on the table in 30 minutes flat. Perfect for those crazy weeknights!
- Easy Peasy Cleanup: We use just one skillet (mostly!) and a pot for the pasta, which means less scrubbing later. Hooray!
- Crowd-Pleaser: Between the creamy sauce, savory bacon, and sweet corn, even the pickiest eaters will be asking for seconds.
- So Satisfying: It’s hearty, flavorful, and just feels like a big hug in a bowl. You won’t be hungry again an hour later, trust me.
Gather Your Ingredients for Creamy Chicken, Bacon, and Corn Pasta in 30 Minutes
Alright, let’s get our mise en place ready! For this amazing 30-minute pasta, you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (think about 1-inch cubes, easy to eat!)
- 8 ounces pasta – I love using penne, rotini, or farfalle because they really grab that sauce, but use whatever you have!
- 4 slices of bacon, chopped up nicely
- 1 tablespoon olive oil
- 1 small onion, chopped fine
- 2 cloves garlic, minced (or more if you’re a garlic fiend like me!)
- 1 cup fresh or frozen corn kernels (frozen works just as great here!)
- 1 1/2 cups heavy cream – this is the magic for our creamy sauce
- 1/2 cup grated Parmesan cheese (get the good stuff if you can!)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for a little pop of green at the end (totally optional, but pretty!)
Ingredient Notes and Substitutions
So, about these ingredients! If you don’t have heavy cream, don’t panic! You can totally use half-and-half, but just know the sauce might be a little thinner. I stick with penne or rotini because the little nooks and crannies hold onto that creamy goodness so well, but honestly, any short pasta shape will do. And that corn? Fresh is lovely, but frozen is a lifesaver on busy nights. I also like to add a pinch of red pepper flakes if I want a little warmth!
Simple Steps to Your Creamy Chicken, Bacon, and Corn Pasta in 30 Minutes
Alright, let’s get this show on the road! Making this Creamy Chicken, Bacon, and Corn Pasta in 30 minutes is honestly a breeze. First things first, get your pasta cooking according to the package directions. While that’s bubbling away, grab a big skillet. I like to use a nice, large one so everything has room to cook nicely. Heat up that olive oil over medium-high heat. Now, toss in your bite-sized chicken pieces and let them get nice and browned on all sides. Once they’re cooked through, scoop them out and set them aside. Don’t clean the skillet yet – those bits in the bottom are pure flavor gold!
Next up, the bacon! Add your chopped bacon to that same skillet and cook it until it’s perfectly crispy. Use a slotted spoon to lift it out and let it drain on a paper towel. Leave those yummy bacon drippings in the pan! Now, toss in your chopped onion and let it soften up for a few minutes until it’s nice and translucent. Add your minced garlic and cook for just about a minute until you can smell that amazing aroma – don’t let it burn! Stir in your corn and let it cook for a couple more minutes. This is where the magic really starts to happen!
Perfecting the Creamy Sauce
Okay, here comes the luscious part. Pour that heavy cream into the skillet with the corn and onions. Let it simmer gently for a couple of minutes, just stirring occasionally, until it starts to thicken up a bit. Then, stir in that grated Parmesan cheese until it’s all melted and gooey. You want a smooth, beautiful sauce. It’s super important to keep an eye on it and stir so it doesn’t scorch on the bottom!
Combining and Finishing Touches
Now, bring back your cooked chicken to the skillet with that glorious sauce. Add your drained pasta, and give everything a good toss so every single piece of pasta and chicken is coated in that creamy goodness. Taste it and season with salt and pepper – you know, to your liking! Finally, spoon it all into bowls, sprinkle with your crispy bacon, and maybe a little fresh parsley if you’re feeling fancy. Dinner is served!
Tips for Success with Creamy Chicken, Bacon, and Corn Pasta
You want this Creamy Chicken, Bacon, and Corn Pasta to be absolutely perfect, right? A few little tricks make all the difference! First, don’t overcook your pasta. It’s going to cook a little more in the sauce, so aim for al dente. Also, make sure that bacon is nice and crispy before you remove it – that’s where so much flavor comes from! When you’re making the sauce, keep stirring the cream and cheese. This helps it emulsify beautifully and stops it from getting that grainy texture or sticking to the pan. A gentle simmer is key!
Serving and Storing Your Creamy Chicken, Bacon, and Corn Pasta
This Creamy Chicken, Bacon, and Corn Pasta is a meal all on its own, but a simple side salad with a light vinaigrette is lovely! If you have leftovers (which I doubt!), just pop them into an airtight container and pop them in the fridge. To reheat, I find giving it a gentle stir in a skillet over low heat works best, maybe with a tiny splash of milk or cream if it seems a bit thick. Microwaving works too, just stir halfway through!
Frequently Asked Questions about Creamy Chicken, Bacon, and Corn Pasta
Got questions about this quick dinner wonder? I’ve got answers!
Can I make this Creamy Chicken, Bacon, and Corn Pasta ahead of time?
You know, this pasta is best enjoyed fresh because that creamy sauce can sometimes get a little thick or even separate a bit when it sits. If you *really* need to make it ahead, I’d suggest cooking the pasta and chicken separately, then making the sauce. Store them all in the fridge and then combine and reheat everything gently on the stovetop when you’re ready to eat. Just add a little splash of milk or cream if it seems too stiff!
What other vegetables can I add to this Creamy Chicken, Bacon, and Corn Pasta?
Oh, absolutely! This recipe is super flexible. Peas are a fantastic addition, just toss them in with the corn. Spinach is great too – stir it into the sauce right at the end until it wilts. Some bell peppers, finely diced, would add a nice crunch and color if you sauté them with the onions. Feel free to get creative! For more pasta inspiration, check out this Garlic Parmesan Chicken Pasta Bake.
Is there a lighter version of this Creamy Chicken, Bacon, and Corn Pasta?
You bet! If you want to lighten it up a bit, you can definitely swap the heavy cream for half-and-half like I mentioned in the notes. You could also use a bit less bacon, or even turkey bacon if you prefer. Sometimes I’ll even add a little bit of chicken broth to the sauce to thin it out a touch while still keeping it creamy. It won’t be *exactly* the same, but it’ll still be super tasty and a bit lighter! For another creamy chicken option, try this Tuscan Chicken with Creamy Broccoli Alfredo.
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Creamy Chicken Pasta: Speedy 30-Min Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and delicious pasta dish featuring creamy chicken, smoky bacon, and sweet corn, perfect for a weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces pasta (penne, rotini, or farfalle work well)
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add chopped bacon to the same skillet and cook until crispy. Remove bacon with a slotted spoon, leaving drippings in the skillet. Set bacon aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in corn kernels and cook for 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese until melted and the sauce is smooth.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss to combine and coat everything with the sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with chopped bacon and fresh parsley if desired.
Notes
- For a lighter sauce, you can use half-and-half instead of heavy cream, but the sauce may be thinner.
- Add a pinch of red pepper flakes for a touch of heat.
- Feel free to add other vegetables like peas or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: creamy chicken pasta, bacon pasta, corn pasta, quick dinner, 30-minute meal, weeknight dinner, easy pasta recipe