Ingredients
Equipment
Method
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
Crisp the Bacon
- In a large skillet over medium heat, fry the bacon until crispy. Remove the bacon and set aside, keeping 2 tablespoons of bacon grease in the pan.
Sear the Chicken
- Season the chicken with salt and pepper. Add the chicken to the skillet with the bacon fat. Cook until golden and cooked through. Set aside with the bacon.
Sauté the Aromatics
- Melt the butter in the same pan. Add the onion and garlic. Cook until the onions are translucent and fragrant.
The Corn and Cream
- Stir in the corn kernels. Let them sauté for a minute to caramelize slightly. Pour in the heavy cream and add the cream cheese. Stir gently until the cheese has melted into a smooth sauce.
Combine and Thicken
- Add the chicken and half the bacon back into the pan. Toss in the cooked pasta. If the sauce is too thick, splash in some of the reserved pasta water. Stir in the parmesan cheese.
The Finishing Garnish
- Top with the remaining crispy bacon bits and extra pepper. Serve hot.
Nutrition
Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 35g
Notes
For a healthier version, swap the heavy cream for Greek yogurt or a lower-fat milk thickened with cornstarch. Store leftovers in an airtight container in the fridge for up to three days. Reheat over low heat with a splash of milk or water to maintain the sauce's texture.
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