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Chicken Pasta Salad with Bacon

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This Chicken Pasta Salad with Bacon combines tender chicken, crispy bacon, fusilli, sweet corn, and crunchy vegetables in a creamy garlic dressing. It is an easy, satisfying salad that works well for lunch, dinner, potlucks, or make-ahead meals.
Chicken Pasta Salad with Bacon piled onto a plate with creamy fusilli, tender chicken, sweet corn, and crisp red pepper
Servings: 4
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Pasta

  • 7 oz 200 g fusilli pasta
  • 1 teaspoon salt for the pasta water

Chicken And Salad

  • 1 small chicken breast
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon oil
  • 3.5 oz 100 g bacon, chopped
  • 1 Kapia pepper or small red bell pepper diced
  • 1 small red onion finely chopped
  • 3.5 oz 100 g canned corn, drained

Creamy Garlic Dressing

  • 2 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 3 garlic cloves minced
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Cook the pasta: Bring a pot of water to a boil and add 1 teaspoon salt. Cook the fusilli according to the package directions until tender. Drain well and set aside to cool slightly.
  • Cook the bacon: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped bacon and cook until golden and crisp. Transfer it to a plate, leaving the rendered fat in the skillet.
  • Cook the chicken: Season the chicken breast with salt and black pepper. Cook it in the same skillet until golden on both sides and cooked through. Let it rest for a few minutes, then cut it into small bite-sized pieces.
  • Prepare the vegetables: Finely chop the red onion and dice the Kapia pepper. Drain the canned corn well.
  • Make the dressing: In a small bowl, mix the mayonnaise, sour cream, minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  • Assemble the salad: Add the cooled pasta, chicken, bacon, red onion, pepper, and corn to a large bowl. Pour the creamy garlic dressing over everything and gently toss until evenly coated.

Notes

  • Let the pasta cool slightly before adding the dressing so it stays thick and creamy instead of turning runny.
  • Drain the pasta and corn very well. Extra moisture can thin the dressing and make the salad watery.
  • Taste the salad before adding more salt, since the bacon already adds plenty of salty flavor.
Chicken Pasta Salad with Bacon piled onto a plate with creamy fusilli, tender chicken, sweet corn, and crisp red pepper
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