Boil the Pasta: Bring a large pot of salted water to a vigorous boil over high heat. Add 10 oz of farfalle bow-tie pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

Prepare the Cheese: Shred ½ cup of Parmesan cheese and let it sit at room temperature.

Season the Chicken: Slice 1.5 lb of chicken into thin strips. Season with smoked paprika, Italian seasoning, salt, and pepper.

Cook the Chicken: In a skillet, heat 2 tablespoons of olive oil. Cook the seasoned chicken strips for 4-5 minutes per side until golden brown. Remove and set aside.

Sauté the Corn: In the same skillet, add 1 tablespoon of olive oil and 2 cups of corn. Season and sauté for 3 minutes.

Create the Sauce: Remove half the corn and add 1 cup of heavy cream to the skillet. Simmer and mix in the remaining corn.

Melt the Cheese: Stir in the shredded Parmesan cheese until melted.

Combine Everything: Add the drained pasta and cooked chicken to the skillet. Toss until well-coated.

Add the Finishing Touches: Top with reserved bacon strips and fresh herbs.

Serve and Enjoy: Serve immediately while warm.