Chicken Bacon and Sweetcorn Pasta
Seasoned chicken, smoky bacon, and sweetcorn get tossed in a creamy sauce and paired with pasta for an easy, 30-minute weeknight meal. Impressive enough to serve to guests!
Servings: 6 servings
Ingredients
- 16 oz penne pasta or pasta of your choice I used a fun curly pasta for this one!
- 2 cans of corn or about 3 cups of corn
- 2 cups of shredded rotisserie chicken feel free to use leftover chicken!
- 1 cup heavy cream
- 2 cups of reserved pasta water
- ½ cup shredded parmesan
- ½ an onion diced
- 2 cloves of garlic minced
- 6-8 slices of bacon cooked until crispy and chopped up
- juice of 2 lemons
- 1 tablespoon salt
- ½ tablespoon pepper
- fresh basil for garnish
Instructions
- Begin boiling a pot of water seasoned with salt & cook the pasta for 8 minutes.
- While the pasta boils, in a large skillet, cook the bacon until it is crispy. A few minutes on each side.
- Remove the bacon and set aside on a plate to cool.
- In the same skillet you cooked the bacon turn the heat to medium and add the onion and garlic. Cook for about 3 minutes.
- Stir in ½ of the corn and cook an additional 3-4 minutes until everything is warmed through.
- In a high speed blender or food processor add the corn mixture, heavy cream, lemon juice, salt, and pepper. Blend well until nice and smooth.
- At this point the pasta should be slightly under done, reserve about 2 cups of the pasta water and strain the rest.
- Add the pasta to the skillet you cooked the bacon and corn in.
- Pour the corn sauce over the pasta and toss together. Slowly add in the reserved pasta water until the sauce reaches your desired consistency.
- Add in the chopped bacon, shredded chicken, the rest of the corn, and parmesan cheese. Stir well!
- Top with fresh basil and enjoy.