This tasty chicken corn pasta salad is a fun mix of flavors! It has juicy chicken, sweet corn, crispy bacon, and a creamy pesto dressing that brings it all together.
You’ll love how simple it is to whip up! I often make this for lunch or a picnic. Just toss everything together, and you’re ready to impress your friends—or just yourself! 😄
Key Ingredients & Substitutions
Pasta: Orecchiette is great for this salad because it holds dressing well, but you can use any small pasta like fusilli or penne if that’s what you have on hand.
Chicken: Boneless, skinless chicken breasts are easy to cook and slice. For a quicker option, use rotisserie chicken or leftover grilled chicken from another meal.
Corn: Fresh corn kernels are sweet and add a nice crunch. If fresh corn isn’t available, frozen corn works well—just thaw and drain it before adding.
Bacon: Crispy bacon adds flavor and texture, but if you’re after a lighter dish, consider turkey bacon or omitting it altogether for a vegetarian version.
Pesto Dressing: Traditional pesto uses pine nuts, but you can swap them for walnuts or even sunflower seeds if allergies are a concern. Greek yogurt can replace mayonnaise for a healthier dressing.
What’s the Best Way to Cook Chicken for This Salad?
Cooking chicken perfectly can really elevate your salad. Here’s how to get juicy, flavorful pieces every time:
- Start by seasoning the chicken with salt and pepper to enhance its natural flavor.
- Heat the skillet over medium heat and use a small amount of olive oil to prevent sticking.
- Cook each side for 5-7 minutes until the chicken is golden brown and no longer pink inside. Let it rest before slicing to keep the juices locked in.
This method will help ensure you’re left with tender, tasty chicken that pairs wonderfully with the creamy pesto dressing!
Easy Chicken Corn Pasta Salad with Bacon & Creamy Pesto
Ingredients You’ll Need:
For the Pasta Salad:
- 8 oz orecchiette pasta (or any small pasta)
- 2 boneless, skinless chicken breasts
- 1 cup fresh corn kernels (about 1 ear of corn)
- 4 slices bacon
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
For the Creamy Pesto Dressing:
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts (plus extra for garnish)
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise or Greek yogurt
- 1-2 garlic cloves
- 2-3 tablespoons olive oil
- Juice of half a lemon
- Salt and pepper, to taste
How Much Time Will You Need?
This pasta salad takes about 20 minutes to prepare and another 30 minutes to chill in the fridge if you choose to let the flavors meld. It’s a quick and satisfying meal idea that can easily be made ahead of time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Add the orecchiette pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside while you prepare the other ingredients.
2. Prepare the Chicken:
Season the chicken breasts with salt and freshly ground black pepper. In a skillet, heat a drizzle of olive oil over medium heat. Cook the chicken for about 5-7 minutes on each side until it’s cooked through and golden brown. After cooking, let the chicken rest for 5 minutes before slicing it into strips.
3. Cook the Bacon:
In the same skillet where you cooked the chicken, add bacon slices. Cook them until they’re crispy, then remove them and let them drain on paper towels. Once the bacon is cool, chop it into small pieces.
4. Sauté the Corn:
Using the same skillet, with the leftover bacon fat, add the fresh corn kernels. Sauté for about 2-3 minutes until they are slightly charred and fragrant. Set the corn aside once done.
5. Make the Creamy Pesto Dressing:
In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan, mayonnaise or Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Blend everything together until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
6. Assemble the Salad:
In a large bowl, add the cooked pasta, sliced chicken, sautéed corn, chopped bacon, diced red bell pepper, chopped basil, and parsley. Mix everything together gently.
7. Dress the Salad:
Drizzle the creamy pesto dressing over the pasta salad and toss until all ingredients are evenly coated.
8. Serve:
You can serve the salad immediately, or if you have time, chill it in the fridge for about 30 minutes to let the flavors meld together. Before serving, feel free to garnish with extra pine nuts and fresh basil leaves for a lovely finish!
Enjoy your fresh and flavorful Chicken Corn Pasta Salad with savory bacon and luscious creamy pesto! It’s a delightful dish perfect for any occasion. 😊
FAQ for Easy Chicken Corn Pasta Salad with Bacon & Creamy Pesto
Can I Use Different Types of Pasta?
Absolutely! While orecchiette works well, you can use any small pasta shape like fusilli, penne, or rotini. Just ensure that the pasta is cooked until al dente for the best texture!
What if I Don’t Have Fresh Corn?
No worries! You can easily substitute fresh corn with frozen corn. Just thaw it and drain any excess moisture before sautéing. Canned corn is another option; simply rinse it before adding it to the salad.
Can I Make This Salad in Advance?
Yes, this pasta salad is perfect for making ahead! You can prepare it up to a day in advance. Just store it in an airtight container in the fridge. If it gets dry, add a little extra pesto dressing before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, and if needed, add a splash of olive oil or extra pesto to refresh the flavors!
