Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the farfalle pasta and cook according to the package instructions, typically around 10-12 minutes. Stir occasionally to prevent sticking. When al dente, drain the pasta, reserving a cup of pasta water, and set aside for later.

While the pasta is cooking, shred the Parmesan cheese and allow it to come to room temperature near the stove.

Season the chicken thighs or breasts with smoked paprika, Italian seasoning, salt, and pepper.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seasoned chicken strips and cook for approximately 5 minutes on each side until golden brown and cooked through.

In the same skillet, add a bit more olive oil if needed, then toss in the corn kernels along with salt, pepper, smoked paprika, and chili powder. Sauté everything for about 3 minutes.

Remove half of the corn from the skillet and set aside for garnishing later. Add heavy cream to the remaining corn and stir, bringing it to a gentle simmer.

Stir in the shredded Parmesan cheese into the simmering cream and corn mixture until the cheese is fully melted.

Add the drained farfalle pasta and cooked chicken back into the skillet. Gently fold everything together.

Finally, top the pasta with the crispy bacon bits and reserved corn. Garnish with fresh herbs of your choice and serve warm.