In a medium size pot add the pasta and begin cooking it until done. Drain once done. While the pasta is cooking, add the chicken breast chunks into a medium size bowl and add 1 tsp smoked paprika, 1 tsp Italian seasoning, 1 tsp salt and 1 tsp pepper and stir until everything is coated.

In a large, high sided pan add 2 tbsp oil and the chicken and cook on a medium to high heat until the chicken is cooked through. Once done remove the chicken to a plate and set aside. Add the frozen corn, 1 tbsp of oil, 1 tsp salt, 1 tsp pepper, 1 tsp paprika and 1 tsp chili powder. Stir and cook on a low heat for around 3 minutes.

Remove about half the corn kernels to a plate. Add 1 cup of heavy cream to the pan with half the corn, bring to a gentle boil. Add the Parmesan cheese and stir until melted. Add the cooked and drained pasta into the pan. Add the chicken and stir to mix everything together.

Top with the chopped cooked bacon and the other half of the corn kernels that were set aside. You can top with parsley here or skip that step. Serve and enjoy!