Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 10 oz of farfalle pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking, then drain the pasta and set it aside, retaining a bit of pasta water for later.

While the pasta cooks, slice 1.5 lb of skinless, boneless chicken thighs or breasts. Season them with 1.5 teaspoons of smoked paprika, 1 teaspoon of Italian seasoning, ¼ teaspoon of salt, and ground black pepper to taste. In a large skillet, heat 2 tablespoons of olive oil over medium heat, then sear the seasoned chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add 2 cups of cooked corn kernels and another tablespoon of olive oil. Season with additional salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder for a touch of heat. Sauté the mixture over medium heat for about 3 minutes, letting the flavors meld together. Afterward, remove half of the corn mixture and set it aside for topping later.

Lower the heat slightly and pour 1 cup of heavy cream into the skillet with the remaining corn. Allow it to come to a gentle simmer, stirring frequently, and then mix in ½ cup of Parmesan cheese until fully melted and smooth. The sauce should be rich and creamy; adjust seasoning if desired.

Now, add the drained farfalle pasta to the creamy corn sauce in the skillet. Gently toss to combine, allowing the pasta to absorb the luscious flavors of the sauce. Finally, incorporate the cooked chicken back into the skillet, ensuring everything is evenly mixed and heated through.

To finish off your Creamy Chicken and Corn Pasta, sprinkle the crispy bacon pieces on top along with the reserved corn mixture. Garnish elegantly with fresh herbs like thyme or oregano for that final touch of flavor and visual appeal. Serve warm and enjoy the delightful, creamy goodness with your loved ones!