Delicious 30-Minute Creamy Chicken and Corn Pasta with Bacon

Oh, do I have the ultimate comfort food for you! This creamy chicken and corn pasta with bacon is my go-to dinner when I need something quick, satisfying, and packed with flavor—like, the kind of meal that makes everyone at the table go silent because they’re too busy eating. Trust me, it’s that good.

I first made this dish on a hectic weeknight when all I had was some leftover chicken, a few slices of bacon, and a can of corn. Desperation led to brilliance, and now it’s a regular in my rotation. The creamy sauce clings to every noodle, the sweet corn adds the perfect pop, and that crispy bacon? Game-changer. Best part? It comes together in 30 minutes flat. You’re welcome.

Why You’ll Love This Creamy Chicken and Corn Pasta with Bacon

This dish isn’t just dinner—it’s a hug in a bowl. Here’s why it’ll become your new favorite:

• One-pan wonder: Minimal cleanup means more time to enjoy that second helping
• 30-minute magic: Faster than takeout but tastes like you spent hours cooking
• Flavor bomb: Creamy Parmesan, smoky bacon, and sweet corn create the perfect bite
• Weeknight hero: Uses simple ingredients you probably already have
• Crowd-pleaser: Kids and adults alike go crazy for this combo

I’ve made this when guests show up unannounced and they always think I’ve been cooking all day. Our little secret!

Ingredients for Creamy Chicken and Corn Pasta with Bacon

Gather these simple ingredients—I bet most are already in your kitchen! Exact measurements matter here to get that perfect creamy texture and balance of flavors.

• 8 oz pasta (I prefer fettuccine or penne, but any shape works)
• 2 chicken breasts, diced into 1-inch cubes
• 4 slices thick-cut bacon, chopped (the smokier, the better!)
• 1 cup corn kernels (fresh off the cob or high-quality canned—just drain it well)
• 1 cup heavy cream (yes, the real deal—this isn’t the time for skim milk)
• ½ cup freshly grated Parmesan (none of that powdery stuff in a can, please)
• 2 cloves garlic, minced (or 1 tbsp pre-minced if you’re in a rush)
• 1 tbsp olive oil (for cooking the chicken—bacon fat adds flavor too)
• Salt and freshly ground black pepper to taste

See? Nothing fancy—just good, honest ingredients that transform into something magical. Pro tip: Have everything prepped and ready before you start cooking. Things move fast once that bacon hits the pan!

How to Make Creamy Chicken and Corn Pasta with Bacon

Ready to create magic in under 30 minutes? Follow these simple steps for the creamiest, most flavorful pasta you’ve ever made. I promise it’s easier than it looks—just trust the process!

Step 1: Cook the Pasta

First things first—get that pasta going! Cook your noodles in well-salted boiling water until al dente (that means slightly firm to the bite—usually about 1 minute less than the package says). Why al dente? It’ll keep cooking when we toss it with the sauce later. Pro tip: Before draining, scoop out about ½ cup of that starchy pasta water—it’s liquid gold for adjusting your sauce consistency later!

Step 2: Crisp the Bacon

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add your chopped bacon and cook until crispy—about 4-5 minutes. Now, here’s my secret: drain most of the bacon fat (save it for roasted potatoes tomorrow!), but leave about 1 tablespoon in the pan. That little bit makes all the difference for flavor! Transfer the crispy bacon to a paper towel-lined plate and try not to eat it all before the dish is done (I fail at this every time).

Step 3: Cook the Chicken and Corn

In that same glorious bacon-infused pan, add your diced chicken. Cook until there’s no pink left—about 5-6 minutes, stirring occasionally. When the chicken’s nearly done, toss in the garlic and stir for just 30 seconds (any longer and it’ll burn—yuck!). Then add the corn and cook for 2 minutes more until everything’s heated through and smelling irresistible.

Step 4: Combine Everything

Now the fun part! Pour in the heavy cream and let it bubble gently for about 1 minute. Reduce heat to low and sprinkle in the Parmesan gradually, stirring constantly until it melts into silky perfection. If the sauce seems too thick, splash in some of that reserved pasta water a tablespoon at a time. Finally, add the cooked pasta and most of the bacon (save some for garnish!), tossing gently until every noodle is coated in that luscious sauce. Taste and adjust seasoning with salt and pepper—then prepare for compliments!

Tips for the Best Creamy Chicken and Corn Pasta with Bacon

Want to take this dish from good to “can I get the recipe RIGHT NOW?” status? Here are my foolproof tricks:

• Fresh corn is queen when it’s in season—just slice it right off the cob for bursts of sweetness
• If your sauce gets too thick, that reserved pasta water is your lifeline—add it 1 tbsp at a time while tossing
• For extra flavor, deglaze the pan with a splash of white wine after cooking the chicken (just let it cook off before adding cream)
• Always grate your own Parmesan—it melts smoother than pre-shredded varieties with anti-caking agents
• Let the pasta sit for 2 minutes after mixing—it helps the sauce cling to every noodle perfectly

See? Little things make a BIG difference in this creamy dream of a dish!

Variations for Creamy Chicken and Corn Pasta with Bacon

One of the best things about this recipe? It’s like a blank canvas for your cravings! Here are my favorite ways to mix it up when I’m feeling creative or need to use what’s in my fridge:

• Protein swaps: Turkey bacon works great if you’re watching fat, or try pancetta for extra Italian flair. Leftover rotisserie chicken? Perfect—just skip the cooking step!
• Veggie boost: Toss in roasted red peppers for sweetness or baby spinach at the end (it wilts beautifully in the hot sauce). Mushrooms sautéed with the chicken? Yes please!
• Cheese lovers: Swap half the Parmesan for sharp cheddar or Gruyère for deeper flavor. Feeling fancy? A sprinkle of blue cheese crumbles at the end is divine.
• Dietary tweaks: Gluten-free pasta works just fine—I like brown rice penne. For lower carb, try zucchini noodles (just add them raw at the end to warm through).
• Spice it up: A pinch of red pepper flakes with the garlic or a dash of hot sauce at the end gives this dish a nice kick.

The beauty is, no matter how you tweak it, that creamy, comforting base always shines through. My husband still raves about the version I made with sun-dried tomatoes and artichokes last summer—though he’ll swear the original bacon version is still his favorite!

Serving Suggestions for Creamy Chicken and Corn Pasta with Bacon

Now, let’s talk about how to make this meal feel like a restaurant-worthy dinner! My golden rule? Keep sides simple so that glorious pasta stays the star. Here’s what I always reach for:

• Crusty garlic bread: That crispy-on-the-outside, soft-on-the-inside bread is perfect for mopping up every last drop of creamy sauce. I just toast thick slices with butter, garlic powder, and a sprinkle of parsley.
• Simple green salad: A bright, lemony arugula or spinach salad cuts through the richness beautifully. My 30-second dressing? Olive oil, lemon juice, salt, and a dab of Dijon shaken in a jar.
• Roasted veggies: When I’m feeling fancy, I’ll roast some asparagus or broccoli while the pasta cooks. Toss them with olive oil, salt, and pepper at 425°F for 12 minutes—easy!

For drinks, a crisp white wine like Pinot Grigio or even a light beer pairs perfectly. Or keep it kid-friendly with sparkling lemonade—the bubbles help balance the creaminess. Honestly though? This pasta is so good, it barely needs anything else. Sometimes I just eat it straight from the pan… no judgment!

Storing and Reheating Creamy Chicken and Corn Pasta with Bacon

Okay, let’s be real—this dish is so delicious, leftovers are rare in my house! But when they do happen (or when I’m smart enough to make a double batch), here’s how I keep it tasting just as amazing the next day.

Refrigerating: Let the pasta cool slightly (but not completely—food safety first!) before transferring to an airtight container. It’ll keep beautifully in the fridge for up to 3 days. The sauce might thicken a bit—that’s totally normal. I always press a piece of plastic wrap directly on the surface before sealing the lid to prevent that weird dried-out top layer.

Reheating magic: Here’s my foolproof method for bringing back that creamy perfection:

• Microwave: Sprinkle 1-2 tbsp of milk or cream over a single portion and heat in 30-second bursts, stirring between each. The liquid helps revive the sauce’s silky texture.
• Stovetop: My preferred method! Warm it gently in a skillet over low heat with a splash of cream, stirring constantly. If it’s looking dry, add a teaspoon of butter—it works miracles.

What NOT to do:

• Don’t freeze it—cream-based sauces tend to separate when thawed, and the pasta gets mushy. Trust me, I learned this the hard way!
• Avoid high heat—you’ll risk curdling the sauce and overcooking the chicken. Patience is key!

Pro tip: If you’re planning ahead, store the pasta and extra bacon separately. That way, you can reheat the pasta and sprinkle fresh crispy bacon on top—game changer for texture! The same goes for extra Parmesan—a fresh grating makes all the difference.

Nutritional Information for Creamy Chicken and Corn Pasta with Bacon

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating—especially when it’s as indulgent-tasting as this dish! Here’s the scoop on what you’re getting in each serving (and yes, I consider one big bowl a “serving”—no judgment here).

• Calories: About 520 per serving
• Protein: 30g (thanks to all that chicken and Parmesan!)
• Carbs: 42g (mostly from the pasta and sweet corn)
• Fat: 28g (14g saturated—it’s the cream and bacon working their magic)
• Fiber: 3g (not bad for a creamy pasta!)
• Sugar: 4g (natural sweetness from the corn)
• Sodium: 450mg (go easy on extra salt if you’re watching this)

Important note: These numbers are estimates based on the exact ingredients I use. Your counts might vary depending on the brand of bacon, type of pasta, or how generous you are with that Parmesan sprinkle (we’ve all been there). If you’re following a strict diet, I’d recommend plugging your specific ingredients into a nutrition calculator.

For my fellow calorie-counters out there—yes, this is rich, but life’s too short for flavorless food! I balance it out by serving with a big salad and maybe taking a slightly smaller portion. Or, you know, just enjoying every creamy bite and going for a walk afterward. Your call!

Frequently Asked Questions

I get so many questions about this creamy chicken and corn pasta—here are the answers to what people ask me most! These tips will help you nail this recipe every time.

Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works great—just thaw and pat it dry before adding to the pan. The texture might be slightly softer than fresh, but the flavor is still fantastic. I actually keep a bag in my freezer specifically for last-minute pasta nights!

How can I make this dish less rich?
Try these lighter tweaks:

• Use half-and-half instead of heavy cream (though the sauce won’t be quite as thick)
• Swap half the cream for chicken broth—just simmer longer to thicken
• Reduce the Parmesan to ¼ cup and add a squeeze of lemon juice for brightness
• Load up on veggies like spinach or zucchini to balance the richness

Can I make this ahead of time?
You can prep components in advance—cook the bacon and chicken, then store them separately in the fridge for up to 2 days. But for best results, make the sauce and combine everything fresh. The pasta tends to absorb the sauce if left too long. If you must store leftovers, add extra cream when reheating.

What’s the best pasta shape for this recipe?
I love fettuccine or penne because they hold the creamy sauce so well, but any short pasta works! Shells catch the corn beautifully, and rigatoni’s ridges are sauce magnets. Avoid delicate pastas like angel hair—they can get overwhelmed.

Help! My sauce is too thin/thick—how do I fix it?
No panic needed!

• Too thin? Simmer a few extra minutes to reduce, or mix in a teaspoon of cornstarch slurry
• Too thick? That reserved pasta water is your best friend—add it 1 tbsp at a time until perfect

Now that you’re armed with all my secrets—what are you waiting for? Try this creamy chicken and corn pasta with bacon tonight and tag me in your delicious results! I love seeing your kitchen creations.

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