Grilled Chicken and Asparagus Pesto Pasta Recipe
Grilled Chicken and Asparagus Pesto Pasta is a flavorful and vibrant dish combining tender grilled chicken, crisp asparagus, and rotini pasta tossed in a zesty pesto lemon sauce. This recipe offers a perfect balance of smoky grilled flavors with fresh herbs and cheese, making it an ideal meal for any season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Ingredients
Protein
- 2 boneless skinless chicken breasts
Vegetables
- 1 pound asparagus, woody ends cut off
Carbohydrates
- 12 ounces rotini pasta
Sauces & Oils
- 1/3 cup pesto
- Olive oil, to drizzle
Seasonings & Garnish
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/2 lemon, juiced
- 1/4 cup shredded Pecorino Romano or Parmesan cheese
- 2 tablespoons toasted pine nuts
- Fresh chopped basil, for garnish
Instructions
- Cook the Pasta: Cook the rotini pasta according to package instructions until al dente. Drain the pasta and transfer it to a large serving bowl to cool slightly.
- Preheat the Grill: While the pasta cooks, preheat your grill to medium-high heat to prepare for grilling the chicken and asparagus.
- Season Chicken and Prepare Asparagus: Season the chicken breasts with Italian seasoning, salt, and pepper. Lay the asparagus on a foil-lined baking sheet, drizzle with olive oil, salt, and pepper, and toss to coat evenly.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 4-6 minutes per side, or until the internal temperature reaches 160°-165° F. Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Grill the Asparagus: Arrange the asparagus horizontally on the grill grates. Grill for 2 minutes, then flip and grill for another 1-2 minutes until tender and slightly charred. Remove from grill and cut into approximately 2-inch pieces.
- Combine Ingredients: Add the sliced grilled chicken and cut asparagus to the bowl with the cooked pasta. Stir in pesto, lemon juice, and shredded Pecorino Romano or Parmesan cheese. Season with salt and pepper to taste. Toss everything together until evenly coated.
- Garnish and Serve: Garnish with toasted pine nuts and fresh chopped basil. Serve the pasta warm or chilled according to your preference.
Notes
- You can substitute rotini with other pasta shapes like penne or farfalle if desired.
- For a nut-free version, omit the pine nuts or replace with toasted sunflower seeds.
- Allowing the chicken to rest after grilling helps retain its juices for moisture and flavor.
- The dish can be served warm as a main meal or chilled as a pasta salad for warmer days.
- To speed up preparation, you can grill the chicken and asparagus simultaneously if you have enough space.
