Instructions
Cook pasta
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Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done.
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Proceed with the rest of the recipe while you wait for the water to boil and the pasta to cook.
Shred cheese
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Shred ½ cup of Parmesan cheese. If using pre-shredded cheese, take it out of the fridge. This step is important because the shredded cheese has to be a bit warmed up to melt successfully in the sauce. What I do is place shredded cheese into a heatproof bowl close to the stove so that it warms up from the heat.
Cook chicken
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Slice chicken thighs into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper.
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Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 4 or 5 minutes per side until completely cooked through. Remove chicken to a plate.
Make creamy corn sauce
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To the same, now empty, skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors.
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Remove half of the corn kernels to a plate.
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Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil (simmer).
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Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.
Assembly
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Add cooked and drained pasta to the sauce.
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Add cooked chicken.
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Top with chopped cooked bacon and the remaining half of the corn kernels.
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Top with fresh herbs (thyme, oregano, or marjoram).
