Ingredients:

  • 10 oz farfalle (bow-tie) pasta
  • 1/2 cup Parmesan cheese (shredded)
  • 1.5 lb boneless skinless chicken thighs or breasts
  • 1.5 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • (Black pepper to taste)
  • 2 cups corn kernels (from about four ears of fresh corn or frozen)
  • 2 tbsp olive oil for cooking corn mixture
  • 1 tsp smoked paprika for corn
  • 1 tsp chili powder for corn
  • (Salt and pepper to taste for corn)
  • 1 cup heavy cream
  • Eight strips of cooked bacon, crumbled
  • Fresh herbs like thyme, oregano, or marjoram for garnish

Instructions:

  1. Boil water in a large pot and cook the farfalle according to package instructions until al dente. Drain well.
  2. Allow shredded Parmesan cheese to come to room temperature for smoother melting.
  3. Slice the chicken into strips and season with smoked paprika, Italian seasoning, salt, and black pepper.
  4. In a large skillet over medium heat, add olive oil and cook the seasoned chicken for about 4–5 minutes on each side until golden brown and fully cooked through. Remove from skillet and set aside on a plate.
  5. In the same skillet used for the chicken, add two tablespoons of olive oil along with the corn kernels; season with smoked paprika, chili powder, salt, and black pepper. Sauté for about 3 minutes.
  6. Remove half of it from the pan.
  7. Add heavy cream to the remaining corn in the pan; stir well.
  8. Gradually mix in Parmesan cheese until melted into a creamy sauce.
  9. Combine cooked pasta with this creamy sauce along with sliced chicken; top off with crumbled bacon pieces and reserved corn.
  10. Garnish generously with your choice of fresh herbs before serving.