This easy chicken corn pasta salad is a tasty mix of flavors! With tender chicken, sweet corn, crispy bacon, and a creamy pesto sauce, it’s a crowd-pleaser.
Who wouldn’t love that crunchy bacon on top? It makes everything extra yummy. I enjoy serving this salad on warm days when I want something light but filling!
Key Ingredients & Substitutions
Pasta: Orecchiette is perfect for this salad as its shape holds sauce well. If you don’t have it, any small pasta like shells, rotini, or farfalle works great too!
Chicken: Boneless, skinless chicken breasts keep it light, but you can swap with rotisserie chicken for a shortcut. Even grilled or leftover chicken works just fine!
Bacon: Bacon provides a delightful crunch. You can use turkey bacon for a lighter version, or if avoiding pork, crispy tofu or chickpeas can add a similar texture.
Corn: Fresh corn adds sweetness and texture, but frozen or canned corn works in a pinch if fresh isn’t available. Drain and rinse canned corn before using!
Pesto: The creamy pesto dressing is key to flavor! If you’re short on time, store-bought pesto is a big help. For a nut-free version, skip the nuts or use sunflower seeds instead.
How Can You Ensure Juicy Chicken?
This salad’s chicken is a standout! To make sure it’s juicy, follow these tips:
- Season the chicken well with salt and pepper before cooking to add flavor.
- Cook it in medium heat for even cooking throughout—avoid high heat which can dry it out.
- Let it rest for a few minutes after cooking. This keeps the juices inside.
Using these tips will make your chicken tender and delicious in this pasta salad!
How to Make Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto
Ingredients You’ll Need:
For the Salad:
- 2 cups orecchiette pasta (or any small pasta shape)
- 2 boneless, skinless chicken breasts
- 4 slices bacon
- 1 ear of corn, kernels cut off (or about 1 cup of corn kernels)
- 1 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp olive oil (for cooking chicken and bacon)
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 garlic clove
- 1/4 cup olive oil
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- Juice of 1/2 lemon
- Salt and pepper to taste
How Much Time Will You Need?
This easy chicken corn pasta salad recipe will take about 30 minutes to prepare, with about 15 minutes for cooking pasta and chicken, plus a little time for making the dressing and assembling the salad. It’s quick, fun, and perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, following the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking. Set the pasta aside.
2. Cook the Bacon:
In a skillet over medium heat, cook the bacon slices until they’re nice and crisp. Once cooked, remove them from the skillet and place them on paper towels to drain the excess fat. After they cool a bit, chop the bacon into bite-sized pieces. If you like, save a little of the bacon fat for extra flavor when cooking the chicken!
3. Cook the Chicken:
Season each chicken breast with salt and pepper on both sides. In the same skillet you used for the bacon, add in your olive oil (and any reserved bacon fat if desired). Cook the chicken over medium heat for about 5-6 minutes on each side, until it’s thoroughly cooked and golden brown. After that, take the chicken off the heat and let it rest for about 5 minutes before slicing it into strips.
4. Cook the Corn and Bell Pepper:
Using the same skillet, toss in the corn kernels and diced red bell pepper. Sauté them for about 3-4 minutes until they’re just tender. Don’t forget to season lightly with salt and pepper!
5. Make the Creamy Pesto Dressing:
In a food processor or blender, gather the fresh basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, mayonnaise (or Greek yogurt), lemon juice, and a pinch of salt and pepper. Blend everything together until the mixture is smooth and creamy. Taste it and adjust the seasoning if needed.
6. Assemble the Salad:
In a large bowl, combine the cooked pasta, sautéed corn, red bell pepper, chopped bacon, and herbs. Toss them all gently to mix.
7. Serve:
To finish, arrange the sliced chicken on top of the pasta salad and drizzle it with the creamy pesto dressing. If you want, garnish with extra basil leaves and pine nuts for a lovely finish!
8. Enjoy:
Your delicious chicken corn pasta salad is ready to serve! You can enjoy it right away or let it chill in the refrigerator for about 30 minutes to let the flavors meld together even more. It’s perfect as a hearty main dish or a tempting side! Enjoy every bite!
FAQ for Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken is a great time-saver. Just shred it and toss it in with the other ingredients for a quick and easy meal.
What If I Don’t Have Orecchiette Pasta?
No worries! Any small pasta shape such as rotini, fusilli, or even elbow macaroni will work perfectly in this salad. Just cook according to the package instructions!
How Should I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. If the salad seems dry upon reheating, you can add a bit more dressing to freshen it up.
Can I Make This Salad Vegan?
Yes! You can make this salad vegan by replacing the chicken with grilled tofu or chickpeas, using a plant-based bacon alternative, and making a vegan version of the creamy pesto by omitting the cheese and using vegan mayo instead.
