In a large skillet over medium heat, cook bacon until crispy. Remove and drain on a paper towel lined plate. Chop into bite sized pieces.
Season chicken on both sides with salt and pepper. To same skillet, add chicken and cook until no longer pink, 8 minutes per side. Remove from pan and place on plate. Drain excess grease from pan.
Melt butter in skillet and add garlic and thyme. Cook until fragrant, 1 minute. Add heavy cream, cream cheese, and Parmesan and bring to a simmer. Let simmer until thickened, 2 minutes. Add corn and season with salt, pepper, and red pepper flakes.
Return chicken to skillet and cook until warmed through, 5 minutes.
Top with bacon and more thyme to serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/12/03/garlicky-creamed-corn-chicken/