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
Scale
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
