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Creamy Chicken Corn Bacon Pasta

Servings 4


  • 4-6 Chicken Thighs
  • 4 slices bacon cut into 1/2 inch pieces
  • 1 medium yellow onion diced
  • 1 head of garlic separated & unpeeled
  • 120 g uncooked spiral pasta
  • 1 3/4 to 2 cups milk
  • 1 chicken bouillon cube
  • 1 sprig rosemary
  • 1 cup frozen corn
  • Zest of a lemon
  • 2-3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges to serve
  • Baby arugula to serve


  • Rinse and pat dry chicken.
  • Season generously with salt and pepper.
  • In your French oven, sear chicken with 2-3 tbsp of olive oil.
  • About 4 minutes on the skin side then 4 minutes on the other.
  • Then set aside, and use a paper towel to absorb grease.
  • Add bacon, cook until fat renders and crisp.
  • Remove and set aside for use later.
  • Add onion, and garlic.
  • Saute until onion is soft.
  • Add pasta, rosemary, milk, bouillon cube, corn, and lemon zest.
  • Season with salt and pepper, then stir.
  • Place chicken on top of pasta, skin side up.
  • Bring to boil, cover, and allow to cook for about 10 minutes over medium heat or until chicken and pasta are done.
  • Crumble bacon on top of pasta, and serve immediately with baby arugula.