Description
Grilled Chicken Pesto Pasta with Bacon and Corn
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper to taste
For the Pasta:
12 oz pasta (fusilli, penne, or your favorite shape)
1 cup sweet corn (fresh, frozen, or canned)
4 slices bacon, cooked and chopped
½ cup basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
2 tbsp fresh basil for garnish
Directions
Marinate the chicken: Rub chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Let sit for 10-15 minutes.
Cook the chicken: Grill the chicken over medium-high heat for 5-7 minutes per side, or until fully cooked (internal temp 165°F). Let rest for 5 minutes, then slice into strips.
Cook the pasta: Bring a pot of salted water to a boil and cook pasta according to package instructions. During the last 2 minutes, add the corn to the boiling water. Drain and set aside.
Combine the pasta: In a large bowl, toss the hot pasta and corn with basil pesto, Parmesan cheese, and half of the chopped bacon.
Assemble: Plate the pasta and top with grilled chicken slices. Sprinkle with remaining bacon and fresh basil.
Serve: Drizzle extra pesto on top if desired and enjoy warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~500 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for a foolproof dinner. First, prepare your chicken marinade by combining olive oil, Italian seasoning, garlic powder, salt, and pepper in a small bowl. Coat the chicken breasts thoroughly and let them marinate at room temperature for 15 minutes. While the chicken rests, bring a large pot of generously salted water to a boil for the pasta. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F. Transfer to a plate, tent with foil, and let rest. Meanwhile, cook the pasta according to package directions. In the final two minutes of cooking, add the corn to the boiling water. Drain the pasta and corn together. In the now-empty pot or a large mixing bowl, combine the hot pasta and corn with the pesto and grated Parmesan, tossing until evenly coated. Slice the rested chicken against the grain. Fold half of the chopped bacon into the pasta.
Serving Suggestions
This hearty pasta is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a restaurant-style touch, serve it in a warm, shallow bowl and garnish with extra Parmesan shavings, a crack of black pepper, and a drizzle of high-quality olive oil. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the herbal pesto and smoky bacon perfectly.
How-to Summary
In summary, this dish comes together in four key stages: marinate and grill the chicken, boil the pasta and corn together, combine the pasta with pesto, Parmesan, and bacon, and finally assemble by topping the pasta with sliced chicken and remaining garnishes. The entire process takes about 40 minutes for a flavorful, crowd-pleasing meal.
Frequently Asked Questions
Can I use a different protein? Absolutely. Grilled shrimp, sliced steak, or even chickpeas for a vegetarian version are excellent substitutes for the chicken.
How can I prevent my pesto from drying out the pasta? Reserve about 1/2 cup of the starchy pasta water before draining. Add it a tablespoon at a time when tossing the pasta with the pesto to create a creamy, cohesive sauce.
What’s the best way to cook the bacon? For easiest cleanup and crispiness, bake the bacon on a foil-lined sheet at 400°F for 15-20 minutes. You can do this while the grill heats up.
Can I make this ahead of time? You can grill the chicken and cook the bacon ahead. Store components separately and combine while the pasta is hot for best results, as chilled pesto can seize up.
My pesto sauce is too thick. How do I fix it? Thin it with a bit of the reserved pasta water, a splash of extra virgin olive oil, or even a little lemon juice to brighten the flavor while improving consistency.
Common Mistakes to Avoid
- Skipping the pasta water: Not reserving starchy pasta water is a missed opportunity for a silkier sauce that clings to the noodles.
- Overcooking the chicken: Use a meat thermometer. Overcooked chicken becomes dry and tough, especially after resting.
- Adding cold pesto to hot pasta: Let the pesto sit out to take the chill off. Cold pesto won’t coat the pasta as evenly.
- Underseasoning the pasta water: The water should taste like the sea. This is your primary chance to season the pasta itself.
Conclusion
This Grilled Chicken Pesto Pasta with Bacon and Corn is a testament to how simple ingredients can create an extraordinary meal. The combination of smoky grilled chicken, savory bacon, sweet corn, and vibrant basil pesto is both comforting and sophisticated. By following the step-by-step guide and heeding the common mistakes, you can consistently achieve a restaurant-quality dish perfect for a weeknight dinner or entertaining guests. It’s a versatile, flavorful recipe that is sure to become a regular in your culinary rotation.