1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the bacon until crispy. Remove bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
3. Add olive oil to the skillet, and sauté the diced chicken until cooked through, about 6-8 minutes. Season with salt and pepper. Remove chicken and set aside.
4. In the same skillet, add the garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
5. Add the corn and cook for about 3 minutes. Stir in the heavy cream and bring to a simmer.
6. Return the chicken and bacon to the skillet, and add the cooked pasta. Toss everything together, then stir in the Parmesan cheese until the sauce thickens and coats the pasta evenly.
7. Season with additional salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately.

Cooking is about intuition. If you find the sauce too thick, add a splash more chicken broth. Or if you prefer it thicker, let it simmer a bit longer. Remember, it’s the love you pour into the dish that makes it special.