Creamy Chicken and Corn Pasta: Irresistible Comfort in 30 Minutes!

Picture this: it’s a Tuesday night, the kids are hangry, your inbox is overflowing, and the last thing you want to do is spend hours in the kitchen. That’s where Creamy Chicken and Corn Pasta swoops in like a superhero in a cape—creamy, savory, and ready to save dinner in under 30 minutes!

I’m Aneta from Chicken Magic Recipes, and let me tell you, this dish has become my little weeknight lifesaver. It’s bursting with smoky paprika, tender chicken, sweet pops of corn, and a luscious Parmesan cream sauce that clings to every bow-tie pasta twist. Basically, it’s comfort food that feels a little fancy but is totally doable—even if you’re juggling work, kids, or just life in general.

So grab your favorite skillet, and let’s whip up a meal that’ll make you want seconds (and maybe thirds)!

Why You’ll Love This Creamy Chicken and Corn Pasta

• Quick & Easy: Done in about 30 minutes—perfect for busy weeknights.
• Family-Friendly: Even picky eaters love the sweet corn and cheesy sauce.
• Versatile: Great with chicken thighs or breasts, fresh or frozen corn.
• Restaurant-Worthy Flavor: Thanks to smoky spices and creamy Parmesan sauce.

Ingredients You’ll Need

Here’s your grocery list for this creamy delight:

Pasta and Cheese

• 10 oz farfalle (bow-tie pasta)
• ½ cup Parmesan cheese, shredded

Chicken

• 1.5 lb chicken thighs or breasts (skinless, boneless)
• 1.5 teaspoons smoked paprika
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil

Corn

• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups corn kernels cooked (from about 4 ears of corn)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder

Other Ingredients

• 1 cup heavy cream
• 8 strips bacon, cooked
• Fresh herbs (thyme, oregano, or marjoram) for garnish

How to Make Creamy Chicken and Corn Pasta

Let’s get cooking!

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook farfalle pasta according to the package instructions (usually 10-12 minutes).
• Drain and set aside. Meanwhile, keep going with the other steps—multi-tasking is your superpower!

2. Shred the Cheese

• Shred ½ cup of Parmesan cheese.
• Tip: If using pre-shredded cheese, take it out of the fridge so it’s not ice-cold—it melts better if it’s closer to room temperature.

Aneta’s Tip: I usually pop my shredded cheese in a heatproof bowl next to the stove to gently warm it while I’m cooking.

3. Cook the Chicken

• Slice chicken thighs (or breasts) into thinner strips for quicker cooking.
• Season generously with smoked paprika, Italian seasoning, salt, and pepper.
• Heat a large, high-sided skillet over medium heat and add 2 tablespoons olive oil.
• Cook chicken for about 4-5 minutes per side until golden and cooked through.
• Transfer chicken to a plate and set aside.

4. Make the Creamy Corn Sauce

• In the same skillet (don’t clean it—you want those yummy chicken juices!), add 1 tablespoon olive oil.
• Toss in the cooked corn, salt, pepper, 1 teaspoon smoked paprika, and chili powder.
• Cook on low heat for about 3 minutes, stirring often to blend flavors.
• Remove half of the corn to a plate for later topping.

5. Create the Cream Sauce

• Pour 1 cup heavy cream into the skillet with the remaining corn.
• Bring to a gentle simmer, stirring occasionally.
• Add the shredded Parmesan cheese and stir on low heat until it melts into a silky sauce.

6. Assemble the Pasta

• Add the drained pasta into the sauce and toss to coat.
• Add the cooked chicken back into the skillet.
• Top with chopped cooked bacon and the reserved corn.
• Sprinkle with fresh herbs like thyme, oregano, or marjoram for a bright finish.

And that’s it! You’ve just created a restaurant-worthy meal that’s bound to earn you a round of applause at the dinner table.

Aneta’s Tips for Perfect Creamy Chicken and Corn Pasta

• Use Fresh Corn if You Can: It makes the sauce sweeter and crunchier, but frozen corn works in a pinch.
• Don’t Overcook the Pasta: You want it slightly firm so it holds up in the creamy sauce.
• Adjust the Spice: Like it mild? Skip the chili powder. Want more heat? Toss in some crushed red pepper flakes.
• Bacon Bits Hack: If you’re short on time, store-bought real bacon bits are a lifesaver—no judgment here!

A Little Story from My Kitchen

I first made this Creamy Chicken and Corn Pasta for a girls’ night when I wanted something impressive but not fussy. My friends devoured it so quickly I barely got a second helping! Now it’s my go-to dish when I’m craving a little indulgence without spending hours in the kitchen. Plus, the kids think the corn is “gold nuggets” in their pasta—which honestly makes dinner time way more fun.

FAQs About Creamy Chicken and Corn Pasta

Let’s Make Magic Happen!

If your taste buds are craving something cozy yet exciting, Creamy Chicken and Corn Pasta is the answer. It’s the perfect dish to make your weeknight dinner feel special without the stress. I hope it becomes as beloved in your kitchen as it is in mine.

One of the things I love most about this recipe is how it feels like comfort food wrapped in a little bit of everyday luxury. It’s simple enough for a busy Tuesday but tasty enough to serve when friends drop by unexpectedly. And let’s be honest—who doesn’t need a go-to dish that earns rave reviews without requiring a culinary degree?

So whether you’re cooking for family, entertaining friends, or just treating yourself after a long day, this dish is here to bring a little joy (and a lot of flavor) to your table.

Now go grab that skillet—and let’s bring some chicken magic to your table tonight! Happy cooking, friends!

Explore More Delicious Chicken Dinners

If you loved this Creamy Chicken and Corn Pasta, here are some other comforting and flavorful chicken recipes you might enjoy exploring next:

• Dive into the velvety flavors of my Creamy Tuscan Chicken Pasta, perfect for pasta lovers craving a cozy, restaurant-style meal at home.
• For another creamy chicken dish with a spicy twist, check out this indulgent Crock Pot Creamy Cajun Chicken Pasta that practically cooks itself.
• If you’re in the mood for a lighter yet equally satisfying dinner, try the vibrant flavors in my Chicken Thighs with Broccoli Cheddar Orzo for a tasty one-pan wonder.
• And don’t miss my super-popular Cowboy Butter Chicken Pasta, loaded with bold flavors and creamy goodness that’s sure to become a family favorite.

These recipes are guaranteed to keep the chicken magic going in your kitchen—happy cooking!

Creamy Chicken and Corn Pasta

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Creamy Chicken and Corn Pasta is the ultimate weeknight comfort food! Juicy chicken, smoky bacon, sweet corn, and bow-tie pasta come together in a velvety Parmesan cream sauce for a dinner that’s both quick and impressive. Perfect for busy evenings when you want something cozy yet full of flavor!

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Ingredients

Scale 1x2x3x

Pasta and Cheese

• 10 oz farfalle (bow-tie pasta)

• ½ cup Parmesan cheese, shredded

Chicken

• 1.5 lb chicken thighs or breasts (skinless, boneless)

• 1.5 teaspoons smoked paprika

• 1 teaspoon Italian seasoning

• ¼ teaspoon salt

• Freshly ground black pepper, to taste

• 2 tablespoons olive oil

Corn

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 2 cups corn kernels cooked (from about 4 ears of corn)

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

Other Ingredients

• 1 cup heavy cream

• 8 strips bacon, cooked

• Fresh herbs (thyme, oregano, or marjoram), for garnish

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions (usually 10-12 minutes). Drain and set aside.

2. Shred the Cheese: Shred ½ cup of Parmesan cheese, or if using pre-shredded, bring it to room temperature for smoother melting.

3. Cook the Chicken: Slice chicken into strips. Season with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate.

4. Sauté the Corn: In the same skillet, add 1 tablespoon olive oil. Add cooked corn, salt, pepper, smoked paprika, and chili powder. Stir and cook for 3 minutes to blend flavors. Remove half of the corn to a plate.

5. Make the Sauce: Pour heavy cream into the skillet with the remaining corn. Bring to a gentle simmer. Add Parmesan cheese and stir on low heat until melted into a creamy sauce.

6. Combine Everything: Add cooked pasta and chicken to the skillet. Toss to coat in sauce. Top with chopped bacon and reserved corn. Garnish with fresh herbs. Serve immediately and enjoy!

Notes

Fresh corn is delicious here but frozen corn works well if you’re in a hurry.
Adjust chili powder to control the spice level.
Don’t overcook the pasta; you want it slightly firm so it holds up in the sauce.
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner , lunch
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 725 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 39 g
• Saturated Fat: 16 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 3 g
• Protein: 42 g
• Cholesterol: 160 mg