This Chicken Corn Pasta Salad is a fun and tasty mix of tender pasta, sweet corn, juicy chicken, and crispy bacon, all dressed in a creamy pesto sauce. It’s perfect for lunch or a picnic!
You can whip it up in no time, making it great for busy days. Plus, who doesn’t love bacon? I can’t help but sneak a few bites straight from the bowl! 🥓
Key Ingredients & Substitutions
Pasta: I love using orecchiette for its fun shape that holds the sauce well. If you can’t find it, any small pasta like fusilli or shells works just fine.
Chicken: Boneless skinless chicken breasts are my go-to for this recipe. But feel free to use rotisserie chicken for even quicker prep, or swap it for tofu if you’re going meatless!
Corn: Fresh corn adds great sweetness and crunch, but frozen corn is a fantastic substitute. Just make sure to thaw it before adding it to the salad.
Bacon: I find crispy bacon adds a delicious crunch. For a healthier alternate, try turkey bacon or even crisped-up chickpeas for a vegetarian option!
What’s the Best Way to Cook Chicken for Salads?
Cooking chicken perfectly is vital for your salad. To keep it juicy, start from room temperature, season well, and don’t overcrowd the skillet. Here’s how:
- Heat your skillet and drizzle with olive oil until it shimmers.
- Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Let it sit for a few minutes before slicing it. This helps seal in the juices and keeps the meat tender.
Trust me, taking these extra steps will elevate your salad!
How Do I Make Creamy Pesto Sauce?
The creamy pesto sauce is a highlight of this dish. It’s simple but does require some blending. Here’s a quick guide:
- In your blender or food processor, add fresh basil, pine nuts, Parmesan, garlic, salt, and pepper.
- Pulse until it’s well mixed but still a little coarse.
- With the processor running, slowly pour in olive oil for a smooth texture. Then add Greek yogurt or sour cream to make it creamy.
- Taste and adjust the seasoning if needed; it should be fresh and flavorful!
This creamy addition ties all the components together beautifully. Enjoy making your salad!
Easy Chicken Corn Pasta Salad With Creamy Pesto & Bacon
Ingredients You’ll Need:
Pasta and Protein:
- 2 cups orecchiette or small pasta shells
- 2 boneless skinless chicken breasts
Vegetables and Greens:
- 1 cup fresh or frozen corn kernels (about 1 ear or 1 cup)
- 1 red bell pepper, diced
- 2 cups baby spinach or arugula
Bacon and Seasoning:
- 4 strips bacon
- Salt and black pepper, to taste
- Olive oil for cooking
For the Creamy Pesto Sauce:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (plus extra for garnish)
- 1/3 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup Greek yogurt or sour cream
- 1 garlic clove
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Chicken Corn Pasta Salad takes about 15 minutes for prep and 20 minutes for cooking, making the total time around 35 minutes. Perfect for a quick yet tasty meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package directions until it’s al dente, usually about 8-10 minutes. When it’s ready, drain the pasta and rinse it under cold water. This stops the cooking and helps cool it down quickly. Set aside while you prepare the other ingredients.
2. Prepare the Chicken:
Season the chicken breasts on both sides with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Once hot, carefully add the chicken breasts. Cook for about 5-7 minutes on each side until they’re golden brown and cooked through (reaching an internal temperature of 165°F or 75°C). Once cooked, remove them from the skillet, let them rest for a few minutes, then slice them into strips.
3. Cook the Bacon:
Using the same skillet (after removing the chicken), cook the bacon strips until they are crispy. You may need to adjust the heat to avoid burning. Once crispy, transfer the cooked bacon to a paper towel-lined plate to drain, and crumble it once cool.
4. Cook the Corn and Vegetables:
If you’re using fresh corn, slice the kernels off the ear. In the same skillet, add the corn and diced red bell pepper, sautéing for 2-3 minutes until tender but still a bit crisp. Once done, remove it from the heat.
5. Make the Creamy Pesto Sauce:
In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, salt, and pepper. Pulse it a few times to blend. While the motor runs, slowly drizzle in the olive oil until the mixture has a smooth consistency. Finally, transfer it to a bowl and mix in the Greek yogurt or sour cream to give it that creamy texture.
6. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta with the sautéed corn and bell pepper, baby spinach (or arugula), and crumbled bacon. Toss everything gently to mix the ingredients together evenly.
7. Add Chicken and Sauce:
Place the sliced chicken breasts on top of the salad. Generously drizzle the creamy pesto sauce over the chicken and salad, ensuring everything is coated nicely.
8. Garnish and Serve:
For the final touch, sprinkle extra pine nuts and fresh basil leaves on top. If you like, add freshly cracked black pepper for extra flavor. Serve immediately, or if you prefer, chill the salad in the fridge for a little while before enjoying it cold.
Enjoy every vibrant bite of this Chicken Corn Pasta Salad with creamy pesto and crispy bacon!
FAQ for Easy Chicken Corn Pasta Salad With Creamy Pesto & Bacon
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly here. Just shred or slice it and add it to your salad for a quicker prep!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and bacon. You can replace the chicken with grilled tofu or chickpeas for protein, and skip the bacon or use crispy chickpeas instead for a crunchy texture.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Keep the creamy pesto sauce separate until serving to maintain freshness. To revive it, add a splash of olive oil or a bit of water when ready to eat!
Can I Use Different Vegetables?
Definitely! Feel free to substitute the red bell pepper with other colorful vegetables like cherry tomatoes, zucchini, or cucumbers. Just aim for a mix of textures and flavors to keep it interesting!
