Description
A comforting dish featuring creamy sauce, tender chicken, sweet corn, and crispy bacon, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz pasta (fettuccine, penne, or farfalle)
- 4 slices chopped bacon
- 2 pieces boneless skinless chicken breast
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1/2 cup milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Drain excess fat, reserving about a tablespoon.
- If necessary, add olive oil to the skillet, then sear the chicken seasoned with salt and pepper for 5-7 minutes until browned and cooked through. Remove from skillet.
- Sauté onion in the same skillet for 2-3 minutes until translucent, then add minced garlic for another minute.
- Stir in corn and cook for 2-3 minutes until heated through.
- Pour in milk and heavy cream, stirring gently until mixture reaches a gentle simmer.
- Fold in grated Parmesan cheese until melted and the sauce thickens.
- Return bacon and cooked chicken to the skillet, adding pasta and tossing to coat everything in the sauce.
- Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can swap chicken for turkey or add vegetables like spinach for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg