Grilled Chicken and Asparagus Pesto Pasta Recipe

If you’re craving a dish that’s bursting with fresh flavors and satisfying textures, this Grilled Chicken and Asparagus Pesto Pasta Recipe is going to be your new go-to. Imagine tender grilled chicken paired with crisp, smoky asparagus intertwining perfectly with al dente rotini pasta, all coated in a vibrant, herbaceous pesto sauce. The subtle hint of lemon juice adds just the right touch of brightness, while toasted pine nuts and Pecorino Romano elevate each bite with a delightful crunch and umami richness. It’s a dish that feels like a special occasion but comes together simply and quickly, making it perfect for any night of the week.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet each one plays an important role in building the flavors and textures that make the Grilled Chicken and Asparagus Pesto Pasta Recipe so irresistible. From the juicy chicken breasts to the fresh asparagus and flavorful pesto, every element adds its own dimension of taste and color.

• 2 boneless skinless chicken breasts: Provides lean protein and grills beautifully for a smoky flavor.
• 1 teaspoon Italian seasoning: Adds a blend of herbs that perfectly complements the chicken.
• 1 pound asparagus, woody ends cut off: Brings a fresh, slightly grassy crunch that contrasts the tender pasta.
• Olive oil, kosher salt, and fresh ground black pepper to taste: Essential for seasoning and grilling, enhancing every ingredient.
• 12 ounces rotini pasta: The spiral shape holds onto pesto sauce and adds a pleasant bite.
• 1/3 cup pesto: The heart of the dish, offering vibrant basil, garlic, and pine nut flavor.
• 1/2 of a lemon, juiced: Brightens and balances the richness with a fresh zing.
• 1/4 cup shredded Pecorino Romano or Parmesan cheese: Adds sharp, salty depth that ties everything together.
• 2 tablespoons toasted pine nuts: Provides a subtle crunch and enhances the nutty notes in the pesto.
• Fresh chopped basil and more Pecorino Romano for garnish: Adds color, aroma, and an extra burst of flavor just before serving.

How to Make Grilled Chicken and Asparagus Pesto Pasta Recipe

Step 1: Cook the Pasta

Begin by cooking the rotini according to the package instructions until it’s perfectly al dente. This gives your pasta the ideal texture to soak up the pesto without becoming mushy. Once cooked, drain the pasta and transfer it to a large serving bowl so it’s ready to catch all the delicious ingredients coming together.

Step 2: Preheat and Prepare Grill

While the pasta cooks, preheat your grill to medium-high heat. This temperature is perfect for getting beautiful grill marks on the chicken while keeping it juicy inside. Meanwhile, season the chicken breasts generously with Italian seasoning, kosher salt, and freshly ground black pepper. Lay the asparagus on a foil-lined baking sheet, drizzle with olive oil, season with salt and pepper, and toss it all together until every spear is coated.

Step 3: Grill the Chicken

Place the chicken on the grill and cook for about 4 to 6 minutes per side, or until the internal temperature reads between 160°-165°F. Be patient—letting the chicken rest for 5 minutes after grilling ensures it stays moist and tender. Then slice it into bite-sized pieces perfect for mixing with the pasta and asparagus.

Step 4: Grill the Asparagus

While the chicken rests, place the asparagus spears horizontally on the grill grates. Grill for 2 minutes, then use tongs to roll or flip them, grilling for an additional 1 to 2 minutes. This quick grilling process locks in smoky flavor while keeping the asparagus crisp-tender. Once done, chop them into roughly 2-inch pieces to make them easy to combine with the other ingredients.

Step 5: Combine and Toss

Add the sliced chicken and grilled asparagus to the bowl with the cooked pasta. Stir in the pesto, fresh lemon juice, and shredded Pecorino Romano or Parmesan cheese. Season with salt and pepper to taste, then toss everything gently but thoroughly. The rotini’s spiral shape helps the pesto cling to every bite. Finally, garnish with toasted pine nuts and a sprinkle of fresh chopped basil for that beautiful fresh aroma and added texture.

How to Serve Grilled Chicken and Asparagus Pesto Pasta Recipe

Garnishes

Garnishing really elevates this dish visually and flavor-wise. I love sprinkling extra toasted pine nuts and freshly torn basil leaves on top. A little more Pecorino Romano right before serving adds a salty punch that makes this pasta even more irresistible. If you want a little more brightness, a few thin lemon zests can add an elegant touch and hint of citrus aroma.

Side Dishes

This meal shines as is, but pairing it with a crisp green salad dressed in a simple vinaigrette or some warm, crusty garlic bread takes the dinner to another level. The fresh salad contrasts the creamy pesto pasta, while the garlic bread is perfect for mopping up any leftover sauce on your plate.

Creative Ways to Present

For a more refined presentation, serve the pasta in shallow bowls with the chicken pieces artistically arranged on top. Use fresh basil sprigs and a sprinkle of pine nuts to create an inviting plate. You could even toss in some cherry tomatoes for pops of color or drizzle a little extra olive oil for shine and richness — perfect for impressing guests without any fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Chicken and Asparagus Pesto Pasta Recipe tastes fantastic the next day, making it great for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, so it’s a win-win!

Freezing

If you want to freeze this dish, it’s best to do so without the pesto mixed in, as its texture can change after freezing. Keep the cooked chicken, asparagus, and pasta in a sealed container separately from the pesto sauce. When ready to eat, thaw completely and mix everything fresh. This method keeps the vibrant taste intact.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave at medium power to avoid drying out the chicken and pasta. Adding a small splash of olive oil or a little water helps maintain moisture. Because the dish is delicious served warm or cold, it’s also fantastic straight from the fridge on a warm day.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rotini is ideal for holding onto the pesto, other shapes like penne, fusilli, or farfalle would work beautifully and still give great texture to the dish.

What if I don’t have a grill? Can I cook the chicken and asparagus another way?

No problem! You can cook the chicken and asparagus on a grill pan or in the oven. For the oven, roast the asparagus at 425°F for about 10 minutes and bake the chicken until cooked through at 400°F, roughly 20-25 minutes depending on thickness.

Is this recipe suitable for meal prepping?

Yes, it’s fantastic for meal prep. Just store the components separately or keep the pesto on the side until ready to eat to keep everything fresh and flavorful.

Can I make this recipe vegetarian?

Definitely! Simply omit the chicken and consider adding roasted mushrooms or sun-dried tomatoes for extra texture and flavor to fill in the protein gap while keeping the dish deliciously satisfying.

How long should I grill the chicken to ensure it is safe to eat?

Grill chicken breasts for about 4 to 6 minutes per side or until the internal temperature reaches 160°-165°F. Using a meat thermometer is the safest way to ensure it’s cooked through but still juicy.

Final Thoughts

Trust me, once you try this Grilled Chicken and Asparagus Pesto Pasta Recipe, it will quickly become one of your favorite meals to make and share. It combines freshness, heartiness, and bright flavors in a way that feels inspired yet effortless. Whether you’re feeding family or impressing guests, this pasta delivers big on taste and comfort. So grab those simple ingredients, fire up your grill, and enjoy a meal that tastes like sunshine on a plate.

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