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Chicken and corn pasta salad with bacon, sliced chicken thighs, corn kernels, and creamy pesto lime dressing in a white bowl

Chicken and Corn Pasta Salad with Bacon

A fresh and vibrant chicken and corn pasta salad with crispy bacon, red bell pepper, and a creamy basil pesto lime dressing. Ready in 30 minutes and perfect for weeknight dinners, BBQs, and potlucks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 639
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz orecchiette pasta fusilli or farfalle work as alternatives
  • 1 lb skinless boneless chicken thighs
  • 1 tsp Italian seasoning
  • 0.5 tsp chili powder
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 0.33 cup basil pesto store-bought refrigerated or homemade
  • 3 tbsp Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp freshly squeezed lime juice
  • 1 cup corn kernels, cooked from 2 ears of corn; canned or frozen can be substituted
  • 1 red bell pepper diced
  • 6 strips bacon cooked and sliced
  • fresh basil chopped, for garnish

Equipment

  • Large pot
  • Cast iron skillet
  • Mason jar or small bowl
  • Large mixing bowl
  • Meat thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside. Do not rinse.
  2. Season the chicken thighs generously on both sides with Italian seasoning, chili powder, salt, and black pepper.
  3. Heat a cast-iron skillet over medium heat for 2 minutes. Add olive oil and place the chicken thighs in the pan. Cook for 5 minutes on one side without moving.
  4. Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until the internal temperature reaches 165 degrees F. Remove from heat and let rest 2 to 3 minutes, then slice thinly.
  5. In a mason jar or small bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. Thin with a splash of water or extra lime juice if needed.
  6. In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and sliced bacon. Toss gently to combine.
  7. Portion into individual bowls. Top with sliced chicken, drizzle with pesto lime dressing, and garnish with fresh chopped basil.

Notes

Store leftovers in an airtight container for up to 4 days. Keep dressing separate when making ahead. Serve warm or at room temperature. Rotisserie chicken works great as a shortcut.