• Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
• Step 2: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan, leaving the bacon grease behind. Crumble the bacon and set aside.
• Step 3: In the same skillet, heat the olive oil over medium-high heat. Add the cubed chicken and sauté until cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
• Step 4: Reduce the heat to medium and add the diced onion to the skillet. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for an additional minute, stirring constantly.
• Step 5: Stir in the heavy cream and parmesan cheese. Bring the sauce to a simmer and cook for 2-3 minutes, stirring frequently, until the cheese has melted and the sauce has thickened slightly.
• Step 6: Add the cooked chicken, corn kernels, and cooked pasta to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
• Step 7: Season the dish with salt and black pepper to taste. Garnish with the crumbled bacon and chopped parsley (if using) before serving.