Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto

Key Ingredients & Substitutions

Pasta: Orecchiette is perfect for this salad as it holds onto the sauce well. However, feel free to use any small pasta you have on hand, like fusilli or farfalle. Gluten-free pasta is a great alternative if you’re avoiding gluten.

Chicken: I like using grilled or cooked chicken breasts for ease. If you’re short on time, store-bought rotisserie chicken is a tasty shortcut! Alternatively, shredded turkey works nicely too.

Corn: Fresh corn gives a sweet crunch, but frozen corn is a fantastic substitute and saves time. Simply thaw before using. Canned corn can be used as well but rinse it to remove excess sodium.

Bacon: Bacon adds a crispy texture, but if you want a healthier option, turkey bacon or even crispy chickpeas can give that nice crunch without the fat.

Pesto: If you’re short on time, store-bought pesto is a great option. For a nut-free version, you can use sunflower seeds instead of pine nuts in the homemade pesto. You can also swap in spinach for basil if desired.

How Do I Make The Creamy Pesto Sauce Smooth?

The creamy pesto is key in this pasta salad, and getting it just right will enhance all the flavors! The better the blend, the smoother the sauce. Here’s how to do it:

• In your food processor, add the basil leaves, pine nuts, garlic, and Parmesan first. Pulse briefly to chop them up before adding liquids.
• Then, stream in the olive oil as you blend, which helps form an emulsion for a creamier texture.
• Add the mayonnaise or Greek yogurt after blending the other ingredients to incorporate it smoothly into the mixture.
• If the sauce is too thick, add a splash of water or more olive oil gradually until you reach your desired consistency.

By blending the dry ingredients first, you’ll minimize clumping, which keeps your pesto silky smooth!

Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto

Ingredients You’ll Need:

For the Pasta Salad:

• 8 oz orecchiette or other small pasta
• 2 medium chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 cup fresh corn kernels (or thawed frozen corn)
• 4 slices bacon, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped (optional)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped

For the Creamy Pesto Sauce:

• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (plus extra for garnish)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• 2 tablespoons mayonnaise or Greek yogurt (to make it creamy)
• Salt and pepper, to taste
• Juice of half a lemon (optional, for brightness)

How Much Time Will You Need?

This delightful salad will take about 25-30 minutes to make from start to finish. You’ll need a little time to cook the chicken, pasta, and bacon, and then blend together the creamy pesto for extra flavor. It’s a quick and satisfying meal!

Step-by-Step Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook it according to package instructions until al dente—this usually takes around 8-10 minutes. Drain the pasta and rinse it under cold water for a minute to stop the cooking process and cool it down. Set aside.

2. Cook the Chicken:

While the pasta is cooking, season the chicken breasts with a sprinkle of salt and pepper. Heat a skillet over medium-high heat and add a splash of olive oil. Cook the chicken for about 5–7 minutes on each side until it’s fully cooked and golden brown. Once done, remove it from the heat and let it rest for about 5 minutes before slicing into strips.

3. Cook the Bacon:

In the same skillet, add the chopped bacon and cook until crispy. This should take about 5-7 minutes. Once done, remove the bacon pieces and place them on paper towels to drain excess grease. Try to leave some of the bacon fat in the skillet to sauté the vegetables.

4. Sauté the Corn and Peppers:

Now, add the corn kernels and diced red bell pepper to the skillet with any bacon fat left behind. Sauté them for 3-4 minutes until they are tender and slightly charred. Remove the skillet from heat and set the sautéed vegetables aside.

5. Make the Creamy Pesto:

In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, olive oil, mayonnaise (or yogurt), salt, pepper, and lemon juice if using. Blend until the mixture is smooth and creamy. If it’s too thick, you can add a splash of water or a little more olive oil to get your desired consistency.

6. Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, sautéed corn and peppers, crispy bacon, chopped basil, parsley, and optional red onion. Gently toss everything together to combine the flavors.

7. Add Chicken and Pesto:

Top the pasta salad with the sliced chicken breasts, then drizzle the creamy pesto sauce generously over everything. You can toss it lightly again if you prefer, or serve it drizzled for a beautiful presentation.

8. Garnish and Serve:

If you like, sprinkle extra pine nuts and fresh herbs on top for added flavor and garnish. Enjoy the salad either at room temperature or chilled. It’s perfect for a quick weeknight dinner or a delightful lunch!

Enjoy your vibrant, flavorful pasta salad packed with juicy chicken, sweet corn, crispy bacon, and that luscious creamy pesto!

FAQ for Easy Chicken Corn Pasta Salad with Bacon and Creamy Pesto

Can I Use Leftover Chicken for This Salad?

Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great in this salad. Just shred or slice it into bite-sized pieces, and toss it in with the other ingredients.

Can I Make This Salad Vegetarian?

Definitely! You can omit the chicken and bacon and replace them with plant-based alternatives like grilled tofu or chickpeas for added protein. You might also try adding more veggies or even avocado for creaminess.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, making it even tastier! To enjoy, you can eat it cold or gently reheat it on the stovetop.

Can I Use Store-Bought Pesto Instead of Making My Own?

Yes, store-bought pesto is a fantastic time-saver! You can substitute it for the homemade creamy pesto. Just mix it with a bit of mayonnaise or Greek yogurt to achieve that creamy texture!