Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt and cook 10 oz of farfalle pasta according to package instructions, typically around 10-12 minutes until al dente. Drain and set aside.

While the pasta cooks, take ½ cup of freshly grated Parmesan cheese and leave it at room temperature for about 5 minutes.

Slice 1.5 lbs of boneless, skinless chicken and season it with 1.5 teaspoons of smoked paprika, 1 teaspoon of Italian seasoning, salt, and pepper.

Heat a large skillet over medium heat, add 2 tablespoons of olive oil, then cook the seasoned chicken for about 4-5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add 2 cups of corn kernels and 1 tablespoon of olive oil, sautéing for about 3 minutes until heated through.

Remove half of the sautéed corn, then pour in 1 cup of heavy cream and bring to a gentle simmer, stirring for about 2-3 minutes.

Stir in the warm Parmesan cheese gradually until melted.

Add the drained pasta and cooked chicken into the sauce, tossing to coat.

Top with the reserved corn and crispy bacon. Sprinkle fresh herbs and serve immediately.