Grilled Chicken and Asparagus Pesto Pasta Recipe

Introduction

This Grilled Chicken and Asparagus Pesto Pasta is a vibrant and flavorful dish perfect for warm-weather meals. Combining smoky grilled chicken, tender asparagus, and bright pesto, it’s a satisfying pasta that can be served warm or cold.

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 more Pecorino Romano for garnish

Instructions

1. Step 1: Cook the pasta according to package instructions. Drain and transfer it to a large serving bowl.
2. Step 2: While the pasta cooks, preheat the grill to medium-high heat.
3. Step 3: Season the chicken breasts with Italian seasoning, salt, and pepper. On a foil-lined baking sheet, arrange the asparagus in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Step 4: Grill the chicken for 4-6 minutes per side or until the internal temperature reaches 160°–165°F. Remove and let it rest for 5 minutes before slicing.
5. Step 5: Place the asparagus on the grill grates horizontally. Grill for 2 minutes, then turn or roll them with tongs and grill for an additional 1-2 minutes. Cut into 2-inch pieces.
6. Step 6: Add the grilled chicken and asparagus to the bowl with pasta. Stir in the pesto, lemon juice, and shredded cheese. Season with salt and pepper and toss until coated. Taste and adjust seasoning if needed.
7. Step 7: Garnish with toasted pine nuts and fresh chopped basil. Serve warm or cold.

Tips & Variations

• For extra flavor, marinate the chicken in pesto for 30 minutes before grilling.
• Swap pine nuts with toasted walnuts or almonds for a different crunch.
• Add cherry tomatoes or sun-dried tomatoes for a burst of sweetness.
• Use gluten-free pasta to make this recipe suitable for gluten sensitivities.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. This dish can be enjoyed cold or gently reheated on the stove or microwave. If reheating, add a splash of olive oil or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take a bit longer to cook and remain juicy with a slightly richer flavor.

Is it necessary to grill the asparagus?

While grilling adds a smoky flavor, you can also roast or sauté the asparagus if a grill is not available.

Grilled Chicken and Asparagus Pesto Pasta Recipe

Print Recipe

★★★★★

5 from 115 reviews

A vibrant and flavorful Grilled Chicken and Asparagus Pesto Pasta combining tender grilled chicken, charred asparagus, and al dente rotini tossed in a zesty pesto sauce with lemon juice and Pecorino Romano cheese. Perfect for a delightful warm or cold meal that highlights fresh ingredients and simple grilling techniques.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 2 boneless skinless chicken breasts

Vegetables

• 1 pound asparagus, woody ends cut off
• Fresh chopped basil, for garnish

Pasta & Grains

• 12 ounces rotini pasta

Condiments & Seasonings

• 1 teaspoon Italian seasoning
• Olive oil, for drizzling
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 1/3 cup pesto
• 1/2 lemon, juiced

Dairy & Nuts

• 1/4 cup shredded Pecorino Romano or Parmesan cheese
• 2 tablespoons toasted pine nuts

Instructions

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain well and transfer to a large serving bowl.
2. Preheat the Grill: While the pasta cooks, heat your grill to medium-high heat to prepare for cooking the chicken and asparagus.
3. Season Chicken and Prepare Asparagus: Rub the chicken breasts evenly with Italian seasoning, kosher salt, and fresh ground black pepper. Place the asparagus on a foil-lined baking sheet in a single layer, then drizzle with olive oil and season with salt and pepper, tossing to coat thoroughly.
4. Grill the Chicken: Place the chicken breasts on the grill and cook for about 4-6 minutes per side, until the internal temperature reaches 160°-165°F. Remove from grill and let rest for 5 minutes before slicing.
5. Grill the Asparagus: While the chicken cooks, arrange the asparagus on the grill grates horizontally. Grill for 2 minutes, then turn or roll with tongs and grill another 1-2 minutes until tender-crisp and slightly charred. Cut into approximately 2-inch pieces.
6. Combine Ingredients: Add the sliced grilled chicken and chopped asparagus to the pasta bowl. Stir in the pesto, freshly squeezed lemon juice, and shredded Pecorino Romano or Parmesan cheese.
7. Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Toss everything together until evenly coated. Garnish with toasted pine nuts and fresh chopped basil. Serve warm or chilled as preferred.

Notes

• Ensure chicken reaches an internal temperature of 160°-165°F for safe consumption while remaining juicy.
• Asparagus can be grilled directly on the grates or on a grill pan to prevent slipping through gaps.
• To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
• This dish can be enjoyed warm or served chilled as a refreshing pasta salad.
• Substitute basil pesto with sun-dried tomato or arugula pesto for flavor variations.
• Use gluten-free pasta to accommodate gluten sensitivities.

Keywords: grilled chicken pasta, asparagus pasta, pesto pasta, summer pasta recipe, healthy pasta, grilled vegetables, quick dinner, Italian pasta dish