Creamy Chicken and Corn Pasta with Bacon

It is delicious and easy to make. I substituted canned corn for fresh. I think I'll add extra parmesean next time. My very picky son even liked it.

Based on other reviews, I added some extra cream and parmesan. I also used canned corn for convenience. Will definitely be making this recipe again!

First of all, I don't know who the recipe creator is fooling. I cut the recipe in half (to serve two people instead of four). The recipe still made enough to feed at least four people. This isn't necessarily bad - unless you're trying to avoid leftovers, which we were. My taste buds are more sensitive than those of my husband. We frequently find that food he finds delicious is too spicy for me. However, one reviewer noted that the flavors were very mild. I increased seasoning on the chicken only (visually, no measurements) so he wouldn't find it bland. He said he thought it had good flavor (and I agree). I went a bit heavy on the Parmesan because I wanted to empty the package. I would probably continue this in the future. Though I'm partial to asiago cheese, so I may try a combo in the future. I also lean toward increasing the liquid part of the sauce overall, probably to 1.25 or 1.5 of recipe. (I like a lot of sauce.) I cut chicken into chunks instead of strips (easier to eat and faster to cook). I could see this recipe using leftover grilled chicken and leftover corn on the cob, which would make it even easier and faster. Or any leftover meat and veg.

Followed recipe exactly. We are big eaters, and it serves at least 6 rather than the stated 4. The pasta soaked up all the sauce so it was quite dry. And in spite of all the spices, we found it extremely mild. For the leftovers, I will make a sauce of cream, garlic, cheese and perhaps hot pepper flakes.

Very good, I left out the chilli powder and added extra Parmesan and heavy cream