Ingredients
Scale
- 8 ounces of pasta (penne or fusilli work great)
- 1 tablespoon olive oil
- 4 slices of bacon, chopped
- 2 boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
If you’re looking to make this dish a bit healthier, you can swap the heavy cream for a lighter version or use Greek yogurt as a substitute. Also, turkey bacon works well if you’re aiming for a lower-fat option. The key is to maintain the balance of flavors, which is what makes this dish so irresistible.
Instructions
- Start by cooking the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- In the same skillet, add the cubed chicken. Season with salt, pepper, and garlic powder. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Add the corn kernels to the skillet and cook for an additional 2-3 minutes until they begin to soften.
- Reduce the heat to low and pour in the heavy cream. Allow it to simmer for 2 minutes before stirring in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Return the bacon to the skillet and mix everything together.
- Garnish with fresh parsley, if desired, and serve warm.
While making this dish, I’m often reminded of the simple joy found in creating something with love and sharing it with those who matter most. Cooking isn’t just about the end result; it’s about the journey of getting there, one delicious step at a time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International