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Creamy Chicken and Corn Pasta with Bacon

Creamy chicken corn pasta bacon with rigatoni coated in a sweet corn and bacon cream sauce, featuring golden corn kernels, crispy bacon bits, and tender chicken in a velvety bowl. One-pan technique builds flavor by cooking bacon fat, then chicken, then corn before simmering the sauce and tossing in pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb boneless skinless chicken breasts
  • 8 bacon
  • 12 oz rigatoni or penne pasta cooked and drained
  • 2 cup corn kernels fresh or frozen
  • 1 onion small, diced
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • Salt to taste
  • pepper to taste
  • fresh basil and extra Parmesan for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon and chicken
  1. Cook the diced bacon in a large skillet over medium-high heat until crispy, then remove and set aside while leaving about 1 tablespoon fat in the pan.
  2. Season the chicken pieces with salt and pepper and cook in the bacon fat for 5-6 minutes until golden and cooked through to 165°F, then remove to a plate.
Build the corn-bacon cream sauce
  1. In the same skillet, cook the diced onion for 3 minutes.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Add the corn kernels and cook for 3 more minutes until slightly charred.
  4. Pour in the heavy cream and chicken broth, then simmer for 4-5 minutes until slightly thickened.
Toss and finish
  1. Add the cooked and drained pasta along with the cooked chicken and most of the bacon, then toss to coat in the cream sauce.
  2. Stir in the grated Parmesan until melted and the sauce turns velvety and clings to the pasta.
  3. Garnish with the remaining bacon, fresh basil, and extra Parmesan before serving.

Notes

Pro tip: keep the sauce at a gentle simmer so it thickens without separating. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream sauce can change texture. For a lighter option, use half-and-half instead of heavy cream and add Parmesan at the end for best flavor.