Description
A delicious and creamy pasta dish featuring chicken, corn, and crispy bacon, perfect for a comforting meal.
Ingredients
- 2 cups penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 slices bacon, chopped
- 1 cup frozen corn
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
- Add the frozen corn to the skillet and sauté for 2-3 minutes until heated through.
- Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook until the cheese is melted and the sauce is creamy.
- Return the cooked chicken and bacon to the skillet, then add the drained pasta. Toss everything together until well combined and heated through.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and use turkey bacon instead of regular bacon.
- Add vegetables like spinach or bell peppers for extra flavor and nutrition. Sauté them with the corn for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg