Chicken Corn Pasta With Bacon

Chicken and Corn Pasta Salad with Bacon is one of those effortless dinners you can pull together when you want something satisfying but do not want to turn on the oven or fuss over complicated steps. With juicy chicken, sweet corn, smoky bacon, and a creamy pesto dressing, this salad always disappears fast in my house and makes a perfect dish to bring to cookouts or picnics.

This salad became a summer favorite when I needed to stretch leftovers and please a picky crowd now it has become a staple for both lunchboxes and family dinners.

Ingredients

• Orecchiette pasta or other short pasta: Choose sturdy shapes that hold dressing and combine easily with chunks
• Skinless boneless chicken thighs: Juicy and tender richer flavor than chicken breast for salads
• Italian seasoning and chili powder: Enhance the chicken with layered herbiness and gentle warmth select fresh spices for best results
• Olive oil: Adds richness and helps create a golden crust on the chicken use extra virgin for best flavor
• Basil pesto: Store-bought or homemade both work aim for versions with real basil and Parmesan for depth
• Greek yogurt: Adds creaminess and tang in the dressing choose full fat for more richness
• Mayonnaise: Makes the dressing extra silky pick one with clean ingredients
• Freshly squeezed lime juice: Brightens the salad and balances the creamy elements always choose fresh limes
• Corn kernels: Cooked from the cob for best texture and sweetness select ears with bright green husks
• Red bell pepper: Adds bright color and crunch pick peppers that feel heavy for their size and have shiny skin
• Bacon: Adds smokiness and salty crunch cook until crisp then chop
• Fresh basil: Brings aroma and freshness use leaves that are vibrant without dark spots
• Salt and pepper: Brings flavors together adjust according to taste

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add your orecchiette or chosen pasta shape and cook until just al dente following package timing. Drain well and set aside. The goal is to avoid mushy pasta so check for doneness a minute or two early.

Sear and Slice the Chicken:

Season chicken thighs generously with Italian seasoning chili powder salt and black pepper on both sides. Heat a cast-iron skillet over medium for a couple of minutes to get it hot then pour in olive oil and lay in chicken thighs. Cook without moving for five minutes so a crust forms then flip and finish over lower heat for another five minutes or until a thermometer reads one hundred sixty five degrees in the thickest part. Rest a few minutes before slicing thinly.

Mix the Dressing:

In a mason jar or bowl whisk together basil pesto Greek yogurt mayonnaise and freshly squeezed lime juice until creamy and well blended. If the dressing is too thick add a splash of water or more lime juice to loosen.

Combine the Salad:

In a big bowl toss together the cooked pasta corn kernels diced red bell pepper and chopped bacon until everything looks evenly distributed.

Bring It All Together:

Divide the mixed salad into bowls. Top each serving with sliced chicken and spoon the creamy pesto dressing over the top. Scatter chopped fresh basil to finish along with extra salt and pepper if you like.

Save This

The combination of smoky bacon and sweet corn is my favorite part truly nothing beats that hit of salty crunch with each bite seeing my kids ask for this again and again always reminds me of our summer evenings on the patio.

Storage Tips

Keep the dressed salad in an airtight container in the fridge for up to three days. If you want maximum freshness and crunch store dressing separately and mix just before serving. Leftovers make a great lunch straight from the fridge or can be gently brought to room temperature for best flavor.

Ingredient Substitutions

If you do not have orecchiette try fusilli farfalle or even penne. Chicken breast works in place of thighs just cook a bit less for juiciness. No fresh corn Swap with high quality frozen kernels. The dressing is flexible too—if you do not have Greek yogurt use sour cream or more mayo.

Serving Suggestions

Pair this pasta salad with a crisp green salad or grilled vegetables for a balanced meal. It is hearty enough for dinner on its own. For a potluck I often double the recipe and watch it vanish. Add a sprinkle of grated Parmesan or extra herbs for a garnish.

Cultural and Historical Context

This salad brings together American barbecue flavors with Italian-inspired pesto and pasta. Corn in salads is a summer classic in the Midwest while pesto gives a nod to Mediterranean cooking. The combination takes the best from both comfort food traditions making it a crowd favorite for gatherings of all kinds.

Common Queries

→ What type of pasta is best for this dish?

Short pastas like orecchiette, fusilli, or farfalle are excellent choices, as they hold the dressing and mix-ins well.

→ Can I use leftover or rotisserie chicken?

Yes, using cooked chicken leftovers makes preparation even faster and still delivers great flavor.

→ Is it possible to make ahead?

Absolutely! Assemble the main ingredients ahead and add the dressing and basil just before serving for the freshest taste.

→ How do I cook the corn for this salad?

Use cooked fresh corn on the cob for the best flavor, but frozen or canned corn can be substituted when needed.

→ What’s a good substitute for basil pesto?

Spinach or arugula pesto works well, or try a little extra Greek yogurt and lime for a lighter twist.

→ Can this be served warm or cold?

This pasta salad tastes wonderful both chilled and at room temperature, so serve it to your preference.