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Creamy Chicken and Corn Pasta with Bacon

Creamy chicken and corn pasta with bacon—penne tossed in a silky Parmesan cream sauce. Tender, golden chicken and sweet corn join crispy bacon for a comforting one-pan dinner in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Chicken
  • 1 lb boneless skinless chicken breasts, diced
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Bacon and drippings
  • 8 count bacon slices, cooked and crumbled
  • 2 tbsp bacon drippings or olive oil
Aromatics and vegetables
  • 3 count garlic, minced
  • 2 cup sweet corn kernels
Creamy sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 0.75 cup grated Parmesan cheese
  • count reserved pasta water
Finishing
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta and bacon
  1. Cook the penne pasta according to package directions, then drain and reserve 1/2 cup pasta water.
  2. Cook the bacon until crispy, then remove and crumble, reserving any drippings in the skillet.
Cook the chicken and build the sauce
  1. Season the diced chicken with Italian seasoning, paprika, salt, and black pepper.
  2. Heat the bacon drippings or olive oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent browning.
  5. Stir in the sweet corn and cook for 2 minutes until warmed through.
  6. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.
  7. Stir in the Parmesan cheese until melted and smooth.
Combine and serve
  1. Add the cooked pasta and crumbled bacon, then toss until evenly coated.
  2. Add the reserved pasta water if needed to loosen the sauce to a creamy consistency.
  3. Garnish with chopped parsley and serve immediately while the pasta is hot.

Notes

Pro tip: If the sauce thickens as it sits, stir in a splash of reserved pasta water a tablespoon at a time before serving. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended due to cream sauce texture. For a lighter option, swap heavy cream for half-and-half and use part-skim Parmesan.