As summer nights linger with their warm embrace, this Creamy Chicken and Corn Pasta with Bacon recipe becomes a go-to delight. It’s a dish that combines tender chicken, sweet corn, and savory bacon in a creamy sauce that captures the essence of the season. Perfect for those evenings when you crave something comforting yet light, this pasta is a celebration of summer’s finest flavors.
Steps
- Cook the pasta in a large, deep sauté pan until it is almost done, about 1 to 2 minutes less than the package instructions. Reserve a cup of the pasta’s cooking water, then drain the pasta and set it aside. If using the same pan for the next steps, wipe it dry; otherwise, switch to a large frying pan.
- In a pan over medium-high heat, cook the diced bacon without preheating the pan first, stirring until it is evenly browned and crispy. Use a slotted spoon to transfer the bacon pieces to paper towels to drain, and pour off all but one tablespoon of the bacon fat from the pan.
- Add the corn kernels to the retained bacon fat in the pan, season with salt and pepper, and cook for 1 to 2 minutes until they are just tender. Return the pasta to the pan along with a couple of splashes of the reserved cooking water and half of the Parmesan cheese.
- Toss the pasta with the corn, adding more salt, pepper, or cooking water if needed to achieve a loose consistency. Add the sliced scallions, stirring them into the mixture until they are warmed through.
- Stir in the cooked bacon, then transfer the pasta to a serving bowl. Top with the remaining Parmesan cheese and sprinkle with fresh basil and chives. Serve and enjoy.
Ingredients
- 8 ounces dried pasta (such as spirals or radiatore)
- 1/4 pound bacon, preferably thick-cut, diced
- 2 ears of corn, shucked and kernels removed from the cob
- Salt and freshly ground black pepper or red pepper flakes, to taste
- 3 scallions, thinly sliced
- 1/3 cup finely grated parmesan cheese
- A handful of fresh basil and chives, chopped
FAQ
- Can I substitute the pasta with a different grain?
- Absolutely, this dish can be made with farro or another preferred grain instead of pasta for a unique twist.
- What can I use if I don’t have mascarpone for a creamier texture?
- If mascarpone isn’t available, you can use a little less pasta cooking water and stir in a spoonful of cream cheese or ricotta for a similar creamy effect.
- Is there an alternative to bacon for this recipe?
- Yes, if bacon isn’t your preference, you can add some diced tomatoes at the end for a fresh and tasty alternative.
- Can this recipe be made in a single pan?
- Yes, to make this a one-pan dish, cook your pasta in a large, deep sauté pan until al dente, then proceed with the rest of the recipe in the same pan.
- How can I add more flavor to the corn?
- Season the corn with salt and freshly ground black pepper or red pepper flakes while cooking to enhance its flavor.
- What herbs work best with this pasta dish?
- Fresh basil and chives are recommended for this pasta dish, but feel free to experiment with other herbs like parsley or oregano if you prefer.
Tips
- Use Reserved Pasta Water Wisely: When tossing the pasta with corn and bacon, gradually add the reserved pasta water until the sauce reaches your desired consistency. It helps bind the ingredients and adds a subtle creaminess.
- Experiment with Grains: For a whole grain twist, consider substituting pasta with farro or another favorite grain. This can add a different texture and nutritional profile to the dish.
- Enhance Creaminess with Mascarpone: For a richer, creamier pasta, stir in a spoonful of mascarpone cheese at the end. If you choose to do this, reduce the amount of pasta cooking water you use.
- Cook Bacon in a Cold Pan: Begin cooking the diced bacon in a cold pan over medium-high heat. This helps render the fat more effectively, resulting in crispy, evenly cooked bacon bits.
Equipment
- Large deep sauté pan – if you’re looking for a versatile pan that can serve as both a shallow saucepan and a deep frying pan.
- Slotted spoon – useful for removing bacon bits while leaving the fat in the pan.
- Fine grater – to finely grate the parmesan cheese.
- Corn stripper – for easily cutting kernels off the cob.
