This Easy Chicken Corn Pasta Salad is a tasty mix of tender chicken, sweet corn, and crunchy bacon, all tossed with delightful pasta. The creamy pesto dressing gives it a special touch!
Honestly, it’s the perfect dish for a picnic or a sunny day. I love how it comes together in no time, and leftovers make a great lunch—it’s like a little joy in a bowl!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for easy cooking. If you’re looking for a quicker option, shredded rotisserie chicken works well too!
Pasta: Orecchiette is great for this salad because its shape captures the dressing well. However, feel free to swap it with any small pasta like fusilli or penne, based on what you have at home.
Bacon: I love using thick-cut bacon for extra crunch and flavor, but turkey bacon is a lighter alternative that works just as well if you want to reduce fat.
Corn: Fresh corn on the cob is sweet and tender, but you can also use canned or frozen corn. Just make sure to thaw it before adding.
Pesto Dressing: If pine nuts are hard to find or too pricey, walnuts or cashews can be a good substitute. For a dairy-free option, just omit the cheese or use a dairy-free alternative.
How Can You Achieve Perfectly Cooked Chicken?
Cooking chicken breasts perfectly can be tricky, but here are some tips:
- Make sure your skillet is hot before adding the chicken. This helps achieve a nice sear.
- Season your chicken well with salt and pepper to enhance the flavor.
- Cook over medium-high heat to ensure the chicken stays juicy. Flip it only once to avoid drying it out.
- Let it rest after cooking. This helps the juices redistribute, making for a tender bite.
How Do You Make Creamy Pesto Dressing?
The creamy pesto dressing adds a delicious twist to your salad. Here’s how to make it:
- Start by pulsing the basil, pine nuts, Parmesan, garlic, and lemon juice in a food processor.
- Slowly drizzle in olive oil while the processor is running to create a smooth emulsion.
- Finally, mix in the mayonnaise or Greek yogurt to give it that creamy texture. Adjust salt and pepper to taste.
Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto Dressing
Ingredients You’ll Need:
For the Salad:
- 2 chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 6 oz orecchiette or similar small pasta
- 4 slices bacon, chopped
- 1 cup fresh corn kernels (about 1 ear, or use frozen/thawed)
- 1/2 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
For the Creamy Pesto Dressing:
- 1/2 cup fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/3 cup olive oil
- 1/4 cup mayonnaise or Greek yogurt (for creaminess)
- 1 tbsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious pasta salad takes about 30 minutes to prepare and serve. You’ll spend about 10 minutes boiling the pasta and cooking the chicken and bacon, while also whipping up the creamy pesto dressing in the meantime. Total time includes cooking and tossing everything together!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orecchiette pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set the pasta aside for later.
2. Cook the Bacon:
While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy, stirring occasionally. Once cooked, use a slotted spoon to remove the bacon and set it aside on paper towels to drain. Keep a bit of the bacon fat in the skillet for the next step!
3. Cook the Chicken:
Season the chicken breasts with salt and pepper. In the same skillet, add 1 tablespoon of olive oil to the reserved bacon fat and heat over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
4. Cook the Corn and Veggies:
In the same skillet, add the fresh corn kernels and diced red bell pepper. Sauté them for about 2-3 minutes until they are slightly softened but still crisp. Remove from heat and set aside.
5. Make the Creamy Pesto Dressing:
In a food processor or blender, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, and lemon juice. Pulse a few times until mixed. Then, slowly drizzle in the olive oil while blending until the mixture is smooth. Add the mayonnaise or Greek yogurt, mixing until well combined. Taste and add salt and pepper as needed.
6. Assemble the Salad:
In a large serving bowl, combine the cooked pasta, crispy bacon, sautéed corn and pepper, and chopped fresh herbs (basil and parsley). Gently toss everything together to combine.
7. Serve:
Top your salad with the sliced chicken. Drizzle the creamy pesto dressing evenly over the salad. For an extra touch, sprinkle a little cracked black pepper and additional chopped herbs on top.
8. Enjoy:
Your delicious Chicken Corn Pasta Salad is ready to serve! It can be enjoyed warm, at room temperature, or chilled. Perfect for any occasion, whether it’s a family meal or a gathering with friends!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While orecchiette works well, you can swap it for any small pasta like rotini, fusilli, or penne. Just make sure to cook it according to the package instructions to achieve the right texture.
Is It Possible to Make This Salad Vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken and bacon. To add protein, consider including chickpeas or tofu. You can also use vegetable broth when sautéing to enhance the flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the pasta fresh, it’s best to keep the creamy pesto dressing separate and add it right before serving.
Can I Make the Creamy Pesto Dressing in Advance?
Definitely! You can prepare the creamy pesto dressing a day in advance and store it in the fridge. Just give it a stir before using, and if it thickens up, add a splash of olive oil to bring it back to the desired consistency.
