Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Chicken Corn Pasta Salad with Creamy Pesto and Bacon is a vibrant summer dish that combines tender chicken, sweet corn, and crispy bacon, all tossed in a rich creamy pesto sauce. Perfect for gatherings or quick meals, this salad can be served warm or cold, making it a versatile favorite. With its delightful mix of textures and colors, it’s sure to impress at any dining occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (or frozen if necessary)
- 8 oz small pasta (like fusilli or rotini)
- 6 slices thick-cut bacon
- 1 cup creamy pesto sauce
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- Season chicken breasts with salt and pepper. In a skillet over medium heat, cook for 6-8 minutes on each side until golden brown. Let rest before slicing.
- In the same skillet, fry chopped bacon until crispy; drain on paper towels.
- In a large bowl, combine cooked pasta, sliced chicken, fresh corn, cherry tomatoes, bacon bits, and creamy pesto sauce; mix well.
- Serve topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 445
- Sugar: 3g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Let the chicken rest before slicing to retain juiciness. Substitute turkey bacon or add roasted vegetables like bell peppers for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to three days.