Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are easy to work with. If you’re short on time, rotisserie chicken is a great alternative. It’s already cooked and can be shredded for quick addition.

Pasta: Orecchiette works well due to its size, but you can substitute with any small pasta like bowtie, fusilli, or even gluten-free options for dietary needs.

Corn: Fresh corn offers sweetness and crunch. Frozen corn is a fantastic substitute and saves prep time. Just thaw and add directly!

Bacon: Crispy bacon adds a lovely crunch. If you want a healthier option, consider turkey bacon, which offers a similar flavor with less fat.

Pesto Dressing: Store-bought pesto can save time. If you’re dairy-free, opt for a vegan mayonnaise in place of regular mayo or Greek yogurt.

What’s the Best Way to Cook Chicken for This Salad?

Cooking chicken properly is key to making it juicy and flavorful. Here’s how to do it right:

• Start with chicken breasts that are similar in size for even cooking. Season both sides with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. This helps create a nice sear.
• Cook the chicken without moving it too much—about 5-6 minutes on each side. Look for a golden-brown color.
• Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). This guarantees it’s fully cooked.
• Let the chicken rest for a few minutes after cooking. This keeps the juices from running out when you cut into it.

Following these tips will give you delicious, tender chicken that works perfectly in your pasta salad! Enjoy making this fresh and hearty dish!

Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon

Ingredients You’ll Need:

For the Salad:

• 2 boneless, skinless chicken breasts
• 8 oz (about 2 cups) orecchiette or other small pasta
• 2 cups fresh corn kernels (about 2 ears, or frozen/thawed)
• 4 slices bacon, cooked and chopped
• 1 red bell pepper, diced
• 1/4 cup fresh basil leaves, chopped (plus some whole leaves for garnish)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil (for cooking chicken and dressing)
• Salt and freshly ground black pepper, to taste

For the Creamy Pesto Dressing:

• 1/2 cup fresh basil leaves
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/2 cup mayonnaise or Greek yogurt for creaminess
• 1-2 cloves garlic
• Juice of half a lemon
• Salt and pepper to taste

Time Estimate:

This delightful chicken corn pasta salad takes about 15 minutes to prep and another 15-20 minutes to cook the ingredients. Total time: roughly 30-35 minutes! If you decide to chill it for more flavor, add an extra 30 minutes to the refrigerator.

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Add in the orecchiette and cook according to the package directions until al dente. Once done, drain and rinse the pasta under cold water to cool it down. Set it aside while you prepare the rest.

2. Cook the Chicken:

While the pasta cooks, season the chicken breasts generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side, or until it’s cooked through and golden brown. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing it into strips.

3. Cook the Bacon:

Using the same skillet, add in the chopped bacon. Cook on medium heat until crispy, then remove it and place it on paper towels to absorb the excess grease.

4. Prepare the Corn:

If you’re using fresh corn on the cob, carefully cut off the kernels. If you prefer a little extra flavor, you can lightly sauté the corn in the skillet used for the bacon and chicken for 2-3 minutes. Alternatively, you can serve it raw, which will give a nice crunch!

5. Make the Creamy Pesto Dressing:

In a food processor or blender, combine fresh basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth. Then, add the mayonnaise or Greek yogurt to the mixture and pulse a few times until creamy. Don’t forget to season with salt and pepper to taste!

6. Assemble the Salad:

In a large bowl, combine the cooked pasta, corn, diced red bell pepper, crispy bacon, chopped basil, and parsley. Gently toss everything together until well mixed.

7. Add Chicken:

Top the salad with the sliced chicken, beautifully arranged so it looks inviting!

8. Dress the Salad:

Drizzle the creamy pesto dressing generously over everything. Give it a light toss to coat the chicken and salad well. You can sprinkle extra basil leaves and a crack of fresh black pepper on top for a final touch.

9. Serve:

Your delicious salad can be served right away, or if you have time, pop it in the fridge for about 30 minutes to let all the flavors meld together. Enjoy your fresh, colorful, and flavorful Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon!

Frequently Asked Questions (FAQ)

Can I Use Leftover Chicken for This Salad?

Absolutely! Leftover cooked chicken works perfectly in this salad. Just shred or slice it and add it to the mix. It’s a great way to use up leftovers and save time!

What Can I Substitute for the Mayonnaise in the Dressing?

If you’d like a lighter option, Greek yogurt is a fantastic substitute that adds creaminess and a bit of tang. For a vegan alternative, try using a plant-based mayo or even avocado for a creamy dressing.

How Should I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To refresh the salad, consider adding a splash of lemon juice or extra pesto dressing before serving.

Can I Add Other Vegetables?

Definitely! Feel free to get creative with your veggies. Cherry tomatoes, cucumbers, or even sliced olives would make excellent additions for extra flavor and texture!