This chicken corn pasta salad is a tasty mix of pasta, juicy chicken, sweet corn, and crispy bacon. The creamy pesto dressing pulls it all together for a mouthwatering dish!
You’ll find it perfect for picnics or quick meals. I love how easy it is to whip up and how everyone enjoys it—even the picky eaters! What’s not to love about pasta and bacon? 😊
Key Ingredients & Substitutions
Pasta: Orecchiette is a great choice with its unique shape that holds sauce well. However, feel free to swap it for shells, rotini, or even gluten-free pasta if needed. I like using whole grain pasta for an extra health boost!
Chicken: Boneless, skinless chicken breasts are lean and perfect for this salad. If you’re in a hurry, rotisserie chicken is a fantastic substitute. Just shred it and add to the salad for a quick option.
Bacon: While crispy bacon adds texture and flavor, you could substitute turkey bacon for a lighter version. Alternatively, crispy chickpeas or even smoked paprika can give you that smoky flavor without meat.
Corn: Fresh corn is sweet and tender, but frozen corn works well too—just thaw and add. Canned corn is another quick option if you’re short on time. Rinse it to reduce sodium.
Pesto: Store-bought basil pesto is convenient, but homemade is delightful if you have time. If you’re looking for dairy-free options, there are vegan pestos made with sunflower seeds or nutritional yeast available.
How Do You Cook the Chicken Perfectly?
Cooking chicken breasts can be tricky, but it’s easy once you get the hang of it. Here’s how to ensure they’re juicy and flavorful:
- Always start by seasoning the chicken well with salt, pepper, and paprika to enhance flavor.
- Use medium-high heat in your skillet for a nice sear—this keeps the juices inside.
- Cook the chicken for about 5-7 minutes per side without flipping too much. This helps form a nice golden crust.
- Let the chicken rest for a few minutes after cooking. This lets the juices redistribute, making the meat tender.
These tips not only help your chicken turn out perfectly every time, but they also make it easier to slice and add to your salad! Enjoy your cooking!
Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon
Ingredients You’ll Need:
- For the Salad:
- 8 oz orecchiette pasta (or any small pasta shape)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 1 Tbsp olive oil (for chicken)
- 4 slices bacon
- 1 ear corn (or about 1 cup fresh/frozen corn kernels)
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- For the Creamy Pesto Dressing:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/3 cup mayonnaise or Greek yogurt
- 1 Tbsp lemon juice
- 1-2 Tbsp water or olive oil (to thin dressing if needed)
- Salt and pepper, to taste
Time Needed:
This delicious chicken corn pasta salad takes about 30 minutes to make from start to finish. You’ll spend about 10-15 minutes preparing the ingredients and cooking, and then you can mix everything together in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once it’s done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Prepare the Chicken:
While the pasta cooks, season the chicken breasts with salt, pepper, and smoked paprika on both sides. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 5-7 minutes on each side, or until it’s cooked through and golden brown. After removing it from the pan, allow the chicken to rest for about 5 minutes before slicing it into strips.
3. Cook the Bacon:
In the same pan (or a separate one), cook the bacon slices over medium heat until they are crispy. Once cooked, remove the bacon and place it on paper towels to drain. After it has cooled slightly, chop the bacon into bite-sized pieces.
4. Prepare the Corn:
If you’re using fresh corn, boil or grill the corn on the cob for about 5-7 minutes until tender, then cut the kernels off the cob. If you’re using frozen corn, just thaw and drain it to get it ready for the salad.
5. Mix the Salad Base:
In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, chopped parsley, chopped basil, and the crispy bacon pieces. Mix everything well to combine.
6. Make the Creamy Pesto Dressing:
In a separate small bowl, whisk together the basil pesto, mayonnaise (or Greek yogurt), lemon juice, and enough water or olive oil to achieve a drizzle-able consistency. Taste it and add salt and pepper as needed.
7. Assemble the Salad:
Add the sliced chicken on top of the pasta mixture. Drizzle your creamy pesto dressing over everything and gently toss until all the ingredients are coated with the dressing.
8. Serve:
Garnish with extra fresh basil leaves and a sprinkle of freshly ground black pepper. You can serve this salad chilled or at room temperature. Enjoy your vibrant, fresh, and satisfying Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon!
Happy eating! 😊
FAQ for Easy Chicken Corn Pasta Salad with Creamy Pesto & Bacon
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad ingredients and the creamy pesto dressing a day in advance. Just keep them stored separately in airtight containers in the fridge. When you’re ready to serve, simply combine them, and it will be just as delicious!
How Do I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, and if it seems dry, add a splash of the creamy pesto dressing or a little olive oil to freshen it up.
Can I Use Different Veggies?
Yes! This salad is very versatile. Feel free to add or substitute other vegetables like cherry tomatoes, cucumbers, or spinach for extra flavor and texture. Just make sure to chop them into bite-sized pieces.
Is There a Good Substitute for Bacon?
If you’re looking for a bacon alternative, turkey bacon is a great lower-fat option. Alternatively, you can use crispy chickpeas for a vegetarian option, or simply omit it altogether while adding a bit more seasoning to maintain flavor.
