Chicken Corn Pasta Salad with Creamy Pesto and Bacon
Chicken Corn Pasta Salad with Creamy Pesto and Bacon is a delightful summer dish that perfectly combines tender chicken, sweet corn, and al dente pasta, all enveloped in a rich creamy pesto sauce. Crispy bacon adds an irresistible crunch, making this salad not just a meal but a memorable experience at any gathering. Ideal for barbecues, potlucks, or cozy nights in, this recipe will impress your guests and become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz rotini or fusilli pasta
- 1 cup sweet corn (fresh or frozen)
- 6 slices crispy bacon
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes (halved)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake for 20-25 minutes until cooked through. Let cool and dice.
- Boil salted water in a large pot; cook pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a skillet over medium heat, cook chopped bacon until crispy; drain on paper towels.
- In a large bowl, combine pasta, diced chicken, corn, halved cherry tomatoes, crumbled bacon, and pesto sauce. Mix gently.
- Fold in grated Parmesan cheese and season with salt and pepper as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Swap chicken for shrimp or tofu for alternative protein options. Add fresh spinach or other veggies for extra nutrition. Store leftovers in an airtight container for up to three days.