Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook according to package instructions, around 10-12 minutes. Drain and set aside.

Slice the chicken into bite-sized pieces and season with smoked paprika, Italian seasoning, salt, and pepper.

In a large skillet, heat olive oil over medium heat. Add seasoned chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, add remaining olive oil. Toss in half the corn and season with salt, pepper, and smoked paprika. Sauté for 3 minutes until softened.

Pour in the heavy cream and add remaining corn. Bring to a gentle boil, stirring occasionally.

Once bubbling, add Parmesan cheese and stir until melted. The sauce should be rich and creamy.

Return pasta and chicken to the skillet. Toss to coat everything in the sauce. Top with crispy bacon and garnish with fresh herbs.