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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