Chicken Corn Pasta (Printable Recipe)
Loads of chicken, crispy bacon, sweet corn, and pasta all mixed up with bright basil yogurt for a filling warm-weather meal.
# Ingredients You'll Need:
→ Pasta
01 -
225 g of orecchiette or any small pasta
→ Chicken
02 -
2 tablespoons olive oil
03 -
0.5 teaspoon chili powder
04 -
1 teaspoon Italian seasoning
05 -
Salt as needed
06 -
Black pepper as needed
07 -
450 g boneless skinless chicken thighs
→ Salad Dressing
08 -
30 ml fresh lime juice
09 -
30 g mayo
10 -
45 g Greek yogurt
11 -
80 ml basil pesto
→ Salad Ingredients
12 -
Fresh basil, chopped, for the top
13 -
160 g cooked sweetcorn
14 -
Salt and black pepper as you like
15 -
1 red bell pepper, chopped up
16 -
6 slices of cooked bacon, sliced up
# Steps to Follow:
01 -
Scoop the mixed pasta salad into bowls. Put sliced chicken on top, spoon over your dressing, and shower with fresh basil. Taste and add more salt and pepper if you want.
02 -
Toss the drained pasta, corn, red pepper, and bacon in a big bowl. Give it all a soft mix so everything gets evenly spread out.
03 -
Stir pesto, Greek yogurt, mayo, and lime juice together using a jar or little bowl. If it’s too thick, loosen with a dash of yogurt, a splash of water, or extra lime juice—just until you like the texture.
04 -
Coat the chicken thighs with your Italian mix, chili powder, salt, and pepper. Let your skillet get hot for a couple minutes on medium. Add the olive oil, then the chicken. Don’t turn for about 5 minutes, then flip them, drop the heat a bit, and let them go for 5 more minutes or until they hit 74°C inside. Take them off and cut into thin slices.
05 -
Fill a big pot with salted water, bring it up to a bubbling boil. Drop in your orecchiette and cook until it’s got a little bite left (al dente), following the directions on the package. Drain out the water and set the pasta to the side.
# Extra Tips:
01 -
Fresh corn’s the sweetest and has the best crunch, but frozen or canned corn will do if you can’t get fresh.
02 -
Short pasta with ridges, like orecchiette or farfalle, holds onto dressing nicely.
03 -
Either homemade or jarred pesto works fine for this—the taste is great both ways.