Grilled Chicken and Asparagus Pesto Pasta Recipe
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.
- 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
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
- 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.
- Preheat the Grill: While the pasta cooks, heat your grill to medium-high heat to prepare for cooking the chicken and asparagus.
- 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.
- 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.
- 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.
- 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.
- 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
