This easy chicken corn pasta salad is a burst of flavors with tender chicken, sweet corn, and crispy bacon tossed in tasty pesto. Perfect for a quick meal or a sunny picnic!
The best part? You can make it in no time and it’s super filling! I love packing this salad for lunch—it always brings a smile on busy days. 😊
Key Ingredients & Substitutions
Pasta: I used orecchiette, but penne, rotini, or even farfalle work wonderfully too! Feel free to choose any small pasta you have on hand.
Chicken: Boneless, skinless chicken breasts are perfect for this salad. If you’re short on time, rotisserie chicken is a great shortcut—just shred it and toss it in!
Bacon: Bacon adds a lovely crunch and flavor. If you’re looking for a healthier option, turkey bacon or even crispy chickpeas can be used instead for a vegetarian twist.
Pesto: Homemade is best, but store-bought pesto is just fine for ease. If you need a nut-free option, omit pine nuts and use sunflower seeds or skip nuts entirely!
How Do I Cook Chicken Perfectly for My Salad?
Cooking chicken correctly ensures it’s juicy and flavorful. Start by seasoning the chicken well with salt and pepper. Cook it in the skillet with bacon fat for extra flavor. Here’s the best way:
- Use medium-high heat to get a nice sear—about 5-7 minutes per side should do it.
- Let it rest after cooking for a few minutes before slicing. This helps retain juices!
Trust me, these simple steps make all the difference! Enjoy your chicken in this refreshing salad!
Easy Chicken Corn Pasta Salad With Bacon & Pesto
Ingredients You’ll Need:
For the Salad:
- 8 ounces orecchiette or other small pasta
- 2 boneless, skinless chicken breasts
- 4 slices bacon
- 1 cup fresh corn kernels (about 1-2 ears of corn)
- 1/2 cup roasted red pepper, diced
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
For the Pesto Drizzle:
- 1 cup fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1-2 cloves garlic
- 1/3 cup olive oil
- Salt and pepper, to taste
- Juice of half a lemon (optional)
How Much Time Will You Need?
This delightful chicken corn pasta salad takes about 30 minutes to prepare from start to finish! You’ll be cooking the pasta, chicken, and bacon, plus whipping up the pesto and assembling everything. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until it’s al dente (usually about 8-10 minutes). Once done, drain the pasta and set it aside.
2. Cook the Bacon:
In a large skillet over medium heat, cook the bacon until it’s nice and crispy. Once it’s done, remove it from the skillet and place it on paper towels to drain. Keep that delicious bacon fat in the skillet for flavor!
3. Cook the Chicken:
While the bacon cools, season your chicken breasts with salt and pepper. In the same skillet, add a little olive oil if necessary and cook the chicken breasts over medium-high heat. Sear each side for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
4. Sauté the Corn:
In the same skillet, add the fresh corn kernels and sauté them for about 2-3 minutes, just until they are tender and slightly charred. This adds a beautiful flavor to the salad!
5. Make the Pesto:
In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic, and the optional lemon juice. Pulse it all together, then slowly drizzle in the olive oil until you achieve a smooth consistency. Season it with salt and pepper to taste.
6. Assemble the Salad:
In a large bowl, combine the cooked pasta, sautéed corn, diced roasted red pepper, chopped bacon, and basil. Toss everything gently to mix and combine all the tasty ingredients.
7. Serve:
Plate the vibrant salad and top it with the sliced chicken breasts. Drizzle the homemade pesto generously over the top to finish it off!
8. Optional Garnish:
If you’d like, add some extra grated Parmesan or more fresh basil on top for an added pop of flavor and color. Serve it immediately, or let it chill for a bit before enjoying!
Dig in and savor this vibrant and hearty chicken corn pasta salad with crispy bacon and fresh pesto! Enjoy! 🍽️
FAQ for Easy Chicken Corn Pasta Salad With Bacon & Pesto
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great shortcut. Just add it to the skillet when sautéing; it only needs about 2-3 minutes to heat through, just like fresh corn. No need to thaw beforehand!
What Can I Substitute for Bacon?
If you’re looking for a healthier or vegetarian option, try using turkey bacon, or for a meat-free version, crispy chickpeas or even sunflower seeds can add a nice crunch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, you can enjoy it cold or reheat it gently in the microwave or on the stovetop with a splash of olive oil to freshen it up.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours ahead. Just keep the pesto separate until you’re ready to serve to maintain its bright color and flavor. Mix it in just before serving for the best taste!
