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Creamy Chicken and Corn Pasta with Bacon

Creamy chicken corn pasta with bacon is a one-pan rigatoni dinner coated in a sweet corn and bacon cream sauce. Tender chicken chunks and crisp bacon bits are folded through velvety cream, finished with Parmesan and fresh basil.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Creamy chicken and corn pasta base
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces; season with salt and pepper.
  • 8 strips bacon Dice before cooking.
  • 12 oz rigatoni or penne pasta Cook and drain before combining.
  • 2 cup corn kernels Use fresh or frozen.
  • 1 small onion Dice finely.
  • 4 clove garlic Minced.
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese Grated.
  • salt and pepper to taste Season to preference.
  • fresh basil For garnish.
  • extra Parmesan For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook bacon and chicken
  1. Cook diced bacon in a large skillet over medium-high heat until crispy, about 6 to 8 minutes; remove with a slotted spoon and set aside, leaving about 1 tablespoon fat in the pan.
  2. Season the chicken with salt and pepper; cook in the bacon fat over medium-high heat until golden and cooked through to 165°F, about 5 to 6 minutes, then remove to a plate.
Build the corn cream sauce
  1. In the same skillet, cook the onion over medium heat for about 3 minutes until softened.
  2. Add the garlic and cook for 1 minute until fragrant, then add the corn and cook for 3 more minutes until slightly charred, stirring to coat.
  3. Pour in the heavy cream and chicken broth, then simmer for 4 to 5 minutes until slightly thickened and glossy.
Combine and finish
  1. Add the cooked drained pasta, chicken, and most of the bacon to the skillet; toss until coated in the cream sauce.
  2. Stir in the Parmesan until melted and the sauce clings to the pasta, 1 to 2 minutes, then garnish with remaining bacon, fresh basil, and extra Parmesan.

Notes

Pro tip: if the sauce looks too thick before tossing, add a splash of chicken broth and keep simmering briefly until it loosens and coats the rigatoni. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth or cream to restore the texture. Freezing is not recommended because cream sauce can separate after thawing. For a lighter option, swap half the heavy cream for evaporated milk (texture stays creamy with less fat).