Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for 8–10 minutes until al dente. Reserve a cup of pasta water, then drain and set aside.

In a large skillet, cook chopped bacon over medium heat for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate and retain the bacon grease in the skillet.

In the same skillet, add diced chicken and sauté over medium-high heat for 6-8 minutes until golden and cooked through. Season lightly with salt and pepper.

Add chopped onion and minced garlic to the skillet; cook for about 3 minutes until the onion is translucent and garlic is fragrant.

Stir in corn and let it warm through for about 2-3 minutes, mixing well.

Reduce the heat to low, then stir in heavy cream or cream cheese, followed by Parmesan cheese. Mix until smooth, adding reserved pasta water if needed.

Return the pasta, bacon, and chicken mixture to the skillet; toss to coat with the sauce for about 2 minutes.

Serve in shallow bowls, garnished with fresh parsley or basil.