Grilled Chicken Pesto Pasta with Bacon & Corn
This Grilled Chicken Pesto Pasta with Bacon & Corn is a perfect combination of smoky, savory, and fresh flavors. Juicy grilled chicken, crispy bacon, and sweet corn are tossed with al dente pasta and coated in a rich, garlicky pesto sauce. It’s a quick and easy dish, ideal for weeknight dinners or meal prep!
Ingredients:
(Serves: 4-6)
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Pasta & Sauce:
12 oz pasta (penne, rotini, or fettuccine)
¾ cup pesto sauce (store-bought or homemade)
½ cup heavy cream (optional, for a creamier sauce)
1 tbsp lemon juice
½ tsp red pepper flakes (optional, for spice)
For the Bacon & Corn:
4 slices bacon, cooked crispy & crumbled
1 cup corn kernels (fresh, canned, or frozen)
½ cup cherry tomatoes, halved
½ cup grated Parmesan cheese
Fresh basil, for garnish
Instructions:
1. Grill the Chicken:
Preheat a grill or stovetop grill pan over medium-high heat.Rub chicken with olive oil, salt, pepper, garlic powder, and smoked paprika.Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).Let rest for 5 minutes, then slice into thin strips.
2. Cook the Pasta:
Bring a large pot of salted water to a boil.Cook pasta according to package instructions until al dente. Drain and set aside.
3. Cook the Bacon & Corn:
In a large skillet, cook bacon over medium heat until crispy. Remove, crumble, and set aside.In the same skillet, add corn and saute for 2-3 minutes until slightly charred.
4. Make the Sauce & Combine:
In the skillet, lower the heat and stir in pesto sauce, heavy cream (if using), lemon juice, and red pepper flakes.Add cooked pasta and toss to coat.Stir in grilled chicken, bacon, and corn.
5. Serve & Garnish:
Top with cherry tomatoes, Parmesan cheese, and fresh basil.Serve warm with extra Parmesan and lemon wedges on the side.
Nutritional Information
(Per Serving – Approximate):
(Values may vary based on ingredients used.)
Calories: 520
Protein: 34g
Carbohydrates: 48g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 450mg
Fiber: 3g
Sugar: 3g
Notes & Tips:
Make It Lighter: Use whole wheat or chickpea pasta and swap heavy cream for Greek yogurt.
More Flavor: Add sun-dried tomatoes or roasted red peppers.
Make It Spicy: Sprinkle red pepper flakes or drizzle with hot honey.
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Common Questions & Answers:
Q: Can I use rotisserie chicken instead?
A: Yes! Shred pre-cooked rotisserie chicken for a quicker meal.
Q: Can I use a different protein?
A: Absolutely! Try shrimp, grilled salmon, or tofu for a variation.
Q: Can I make this vegetarian?
A: Yes! Omit the chicken and bacon and add roasted mushrooms or extra veggies.
Q: What’s the best pasta for this dish?
A: Penne, rotini, or bowtie work best since they hold onto the sauce well.