Chicken and Corn Pasta Salad with Bacon is one of those recipes that earns a permanent spot in your weeknight rotation. It brings together tender seasoned chicken, sweet corn, crispy bacon, and a creamy basil pesto dressing in one satisfying bowl. Fresh, vibrant, and ready in just 30 minutes, this is the kind of meal that feels special without requiring much effort at all.
I first made this chicken and corn pasta salad on a chaotic Tuesday when I had leftover chicken thighs, a couple of ears of corn, and absolutely no energy for anything complicated. What came together in that pan completely surprised me. The pesto lime dressing tied everything into something bright and bold, and my family cleared their bowls in minutes. You’re going to love this one!
Table of Contents
Ingredients for Chicken and Corn Pasta Salad
I always keep the ingredients for this chicken and corn pasta salad simple and easy to find at any grocery store. The combination of fresh produce, pantry staples, and a few flavor-packed additions is what makes this dish shine every single time.
Pasta:
- 8 oz orecchiette pasta (fusilli or farfalle work great too)
Chicken:
- 1 lb skinless boneless chicken thighs
- 1 tsp Italian seasoning
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 2 tbsp olive oil (I recommend a good quality extra virgin here for best flavor)
Salad Dressing:
- 1/3 cup basil pesto, store-bought or homemade (my go-to is refrigerated store-bought pesto for the freshest flavor)
- 3 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp freshly squeezed lime juice (pro tip: always use fresh, not bottled, for a brighter dressing)
Salad:
- 1 cup corn kernels, cooked (from 2 ears of corn; canned or frozen corn works in a pinch)
- 1 red bell pepper, diced
- 6 strips bacon, cooked and sliced
- Fresh basil, chopped
- Salt and pepper to taste
Step-by-Step Instructions
In my experience, the key to making this dish come together smoothly is cooking the pasta and chicken at the same time so everything is ready to assemble at once.
Step 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 the pasta, as the starch helps the dressing cling to it.
Step 2: While the pasta cooks, generously season the chicken thighs on both sides with Italian seasoning, chili powder, salt, and black pepper. Make sure every surface is coated for the best flavor.
Step 3: Heat a cast-iron skillet over medium heat for about 2 minutes until hot. Add the olive oil, then place the chicken thighs in the pan. Cook for 5 minutes on one side without moving them. You want a golden, slightly crisp crust to form.
Step 4: Flip the chicken, reduce the 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 for 2 to 3 minutes before slicing thinly. Resting keeps the juices in.
Step 5: In a mason jar or small bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. If the dressing feels too thick, thin it out with a splash of water or a little extra lime juice.
Step 6: In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and sliced bacon. Toss gently to mix everything together.
Step 7: Portion into individual bowls. Top each bowl with sliced chicken, drizzle generously with the pesto lime dressing, and finish with fresh chopped basil.
What to Serve with Chicken and Corn Pasta Salad
This salad is satisfying enough to stand on its own, but pairing it with the right sides adds great texture contrast and rounds out the meal beautifully.
Garlic Roasted Vegetables: A warm tray of garlic roasted vegetables brings earthy depth that balances the bright pesto lime dressing perfectly.
Crispy Oven-Baked Sweet Potato Fries: The natural sweetness of crispy oven-baked sweet potato fries plays beautifully against the savory bacon and smoky chicken in this salad.
Mediterranean Chickpea Salad: A chilled Mediterranean chickpea salad with lemon vinaigrette adds a light, lemony contrast and extra plant-based protein to your spread.
Cold Pasta Salad: Serve alongside a classic cold pasta salad for a crowd-pleasing potluck or BBQ table that guests will keep coming back to.
Honey Glazed Carrots and Green Beans: The gentle sweetness of honey glazed carrots and green beans makes a colorful, nutritious side that pairs effortlessly with the pesto dressing.
Homemade Cheesy Breadsticks: Warm, pull-apart homemade cheesy breadsticks are a crowd favorite and make this meal feel complete for family dinners or casual gatherings.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I recommend keeping the dressing separate if you are planning to make this ahead of time. Combine all the salad components in advance, then drizzle with dressing right before serving to keep everything fresh.
This salad is delicious served both warm and at room temperature, which makes it a great option for BBQs, potlucks, and picnics where you are not always near a microwave. Pro tip: if you are serving it cold from the fridge, let it sit out for about 10 minutes before eating so the flavors open back up.
For a quick variation, swap the chicken thighs for rotisserie chicken or any leftover grilled chicken you have on hand. You can also toss in cherry tomatoes, avocado slices, or crumbled feta for extra color and richness.
FAQs
Can I use rotisserie chicken instead of cooking chicken thighs?
Absolutely. Rotisserie chicken is a great time-saver here. Simply shred or slice it and add it directly to the assembled salad bowls with the dressing.
Can I make this chicken and corn pasta salad ahead of time?
Yes. Prepare and combine all the ingredients except the dressing up to 24 hours in advance. Store covered in the fridge and add the dressing just before serving to keep the pasta from getting soggy.
What pasta works best if I cannot find orecchiette?
Fusilli and farfalle are both excellent alternatives. Their shape holds the creamy pesto dressing well and gives you a similar texture to orecchiette in every bite.
Conclusion
This chicken and corn pasta salad with bacon is proof that a weeknight dinner can be fresh, bold, and genuinely satisfying without taking over your evening. With simple ingredients and just 30 minutes, you get a meal that works for busy nights, summer cookouts, and everything in between. Give it a try tonight and make it your own. Happy cooking!
Chicken and Corn Pasta Salad with Bacon
Ingredients
Equipment
Method
- 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.
- Season the chicken thighs generously on both sides with Italian seasoning, chili powder, salt, and black pepper.
- 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.
- 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.
- 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.
- In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and sliced bacon. Toss gently to combine.
- Portion into individual bowls. Top with sliced chicken, drizzle with pesto lime dressing, and garnish with fresh chopped basil.
