•  1 Pound Pasta- Penne, Cellentani, Rotini, Rigatoni
• 1 1/2 Pounds Boneless Skinless Chicken Breast
• 1/2 Tsp Smoked Paprika
• 1 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/4 Tsp Chili Powder
• 1/2 Tsp Italian Seasoning
• 2 Tbsp Olive Oil
• 8 Slices of Bacon, cooked crispy and crumbled large
• 4 ears of corn
• 1 14oz Can Diced Tomatoes, Drained
• 1 Cup Heavy Cream
• 1/2 Cup Shredded Parm
• Fresh thyme for garnish

Method-

Cook the pasta al dente, drain and set aside.

While the pasta is cooking-Cut the chicken into large strips (I cut each thigh into 4 pieces) and season with all the spices. Heat the oil in a large skillet and sautee the chicken over high heat, browning on all sides and cooking all the way through to reach 165 degrees. Remove the chicken from the pan, but keep the juices in.

Remove the corn kernels from the cob (you can also use 2 cups of frozen or canned corn). Add to the pan with the tomatoes and sautee for about 5 minutes, stirring often. Remove 3/4 of the corn mixture from the pan and add in the heavy cream and parm cheese. Bring to a simmer and stir to thicken.

Add the chicken, pasta, bacon and the corn mix and toss to coat. Serve and enjoy!