Grilled Chicken and Asparagus Pesto Pasta Recipe
Introduction
This Grilled Chicken and Asparagus Pesto Pasta is a fresh and flavorful meal perfect for spring or summer. With tender chicken, crisp asparagus, and vibrant pesto, it’s a delicious dish that’s easy to prepare and sure to satisfy.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 pound asparagus, woody ends cut off
- Olive oil, kosher salt, and fresh ground black pepper to taste
- 12 ounces rotini pasta
- 1/3 cup pesto
- 1/2 lemon, juiced
- 1/4 cup shredded Pecorino Romano or Parmesan cheese
- 2 tablespoons toasted pine nuts
- Fresh chopped basil and extra Pecorino Romano for garnish
Instructions
- Step 1: Cook the pasta according to package instructions. Drain and transfer to a large serving bowl.
- Step 2: Preheat the grill to medium-high heat.
- Step 3: Season the chicken with Italian seasoning, salt, and pepper. On a foil-lined baking sheet, lay the asparagus in a single layer. Drizzle with olive oil, salt, and pepper, then toss to coat evenly.
- Step 4: Grill the chicken for 4–6 minutes per side, or until the internal temperature reaches 160°–165°F. Remove from grill and let rest for 5 minutes before slicing.
- Step 5: Place the asparagus horizontally on the grill grates. Grill for 2 minutes, then turn with tongs and grill for another 1–2 minutes. Remove and cut into 2-inch pieces.
- Step 6: Add the sliced chicken and asparagus to the bowl with pasta. Stir in pesto, lemon juice, and shredded cheese. Season with salt and pepper to taste, then toss to coat everything evenly.
- Step 7: Garnish with toasted pine nuts and fresh chopped basil. Serve warm or cold as desired.
Tips & Variations
- For a vegetarian version, omit the chicken and add grilled mushrooms or roasted cherry tomatoes.
- Use gluten-free pasta to make this dish suitable for gluten sensitivities.
- If you don’t have a grill, cook the chicken and asparagus on a grill pan or roast the asparagus in the oven.
- Toast pine nuts gently in a dry skillet for enhanced flavor and crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold as a pasta salad. Add a splash of olive oil or a little water when reheating to keep the pasta from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe and saves time. Choose a high-quality brand for the best flavor.
How do I know when the chicken is cooked properly?
The safest method is to use a meat thermometer. Cook the chicken until it reaches an internal temperature of 160°–165°F. The juices should run clear, and the meat should no longer be pink inside.
Print
Grilled Chicken and Asparagus Pesto Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delightful and vibrant grilled chicken and asparagus pesto pasta recipe that combines tender, seasoned chicken breasts with smoky grilled asparagus, tossed in rotini pasta and a zesty pesto sauce. Finished with lemon juice, Pecorino Romano cheese, toasted pine nuts, and fresh basil, this dish is perfect for a warm meal served hot or cold.
Ingredients
Protein
- 2 boneless skinless chicken breasts
Vegetables
- 1 pound asparagus, woody ends cut off
Grains
- 12 ounces rotini pasta
Sauces and Condiments
- 1/3 cup pesto
- 1/2 of a lemon, juiced
- Olive oil
Cheese and Nuts
- 1/4 cup shredded Pecorino Romano or Parmesan cheese
- 2 tablespoons toasted pine nuts
Seasonings and Garnishes
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Fresh chopped basil for garnish
Instructions
- Cook the Pasta: Boil water according to package instructions and cook 12 ounces rotini pasta until al dente. Drain the pasta and transfer it to a large serving bowl to cool slightly.
- Preheat the Grill: While the pasta is cooking, preheat your grill to medium-high heat to prepare for grilling the chicken and asparagus.
- Season the Chicken and Prepare Asparagus: Season 2 boneless skinless chicken breasts evenly with 1 teaspoon Italian seasoning, kosher salt, and freshly ground black pepper. Lay the asparagus in a single layer on a foil-lined baking sheet, drizzle with olive oil, salt, and pepper, then toss to coat thoroughly.
- Grill the Chicken: Place the chicken breasts on the grill and cook for approximately 4-6 minutes per side or until the internal temperature reaches 160°-165°F. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Grill the Asparagus: Place the prepared asparagus spears horizontally on the grill grates. Grill for 2 minutes, then flip or roll them over with tongs and grill for an additional 1-2 minutes until tender and lightly charred. Remove from grill and cut into roughly 2-inch pieces.
- Combine Ingredients: Add the sliced chicken and grilled asparagus to the bowl with the cooked pasta. Stir in 1/3 cup pesto, juice from half a lemon, and 1/4 cup shredded Pecorino Romano or Parmesan cheese. Season with additional salt and pepper to taste.
- Toss and Garnish: Toss all ingredients together until the pasta is evenly coated with the pesto and seasonings. Garnish with 2 tablespoons toasted pine nuts and freshly chopped basil. Serve warm or cold as desired.
Notes
- Make sure to rest the grilled chicken before slicing to keep it juicy and tender.
- You can use either Pecorino Romano or Parmesan cheese based on your preference.
- The dish can be served warm right after mixing or chilled and served cold as a refreshing pasta salad.
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant to enhance their flavor.
- If grilling is not an option, asparagus and chicken can be pan-seared or cooked in the oven with adjustments to cooking times.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Keywords: grilled chicken pasta, asparagus pesto pasta, summer pasta recipe, Italian chicken pasta, grilled asparagus pasta
