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Creamy Corn and Bacon Pasta with Grilled Chicken

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 4 chicken breast cutlets
  • 3 strips bacon
  • 1 cup corn
  • 1 cup chopped spinach
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp cavendars
  • 1/2 tsp paprika


  • Start by crisping up some bacon in a large skillet, over medium heat. Remove from skillet, roughly chop and set aside.
  • Season chicken with salt, pepper and garlic powder. Cook in skillet with leftover bacon grease on medium heat for 4-5 minutes per side. Remove chicken from skillet and set aside.
  • Meanwhile, bring pasta water to a boil and cook according to package instructions.
  • In the same skillet add 1 tbsp olive oil over and heat to medium heat. Add in 1 cup corn and season with salt, pepper, garlic powder, cavendars and paprika. Cook about 2 minutes. Add in spinach and let wilt!
  • Stir in heavy cream and parmesan cheese. Bring to a boil then reduce to simmer. Add in cooked pasta and chopped bacon. Toss to combine. Top with sliced chicken, garnish with parmesan cheese and serve!