Grilled Chicken and Asparagus Pesto Pasta Recipe
This Grilled Chicken and Asparagus Pesto Pasta is a vibrant and flavorful dish perfect for spring and summer. Tender grilled chicken breast and smoky asparagus are combined with rotini pasta, tossed in a zesty pesto sauce with a hint of lemon and topped with toasted pine nuts and Pecorino Romano cheese. It can be served warm or cold, making it versatile for any occasion from a light dinner to a picnic lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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
Pasta and Grains
- 12 ounces rotini pasta
Condiments and Seasonings
- 1 teaspoon Italian seasoning
- Olive oil, to drizzle
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/3 cup pesto
- 1/2 of a lemon, juiced
Cheese and Nuts
- 1/4 cup shredded Pecorino Romano or Parmesan cheese
- 2 tablespoons toasted pine nuts
Garnish
- Fresh chopped basil
- Additional Pecorino Romano for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta well and transfer it to a large serving bowl.
- Preheat the Grill: While the pasta cooks, preheat your grill to medium-high heat to get the perfect sear on the chicken and asparagus.
- Season the Chicken and Prepare Asparagus: Season the chicken breasts with Italian seasoning, kosher salt, and fresh ground black pepper. On a foil-lined baking sheet, spread the asparagus in a single layer. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Grill the Chicken: Place the chicken on the grill and cook for about 4-6 minutes per side, flipping once. Use a meat thermometer to ensure the chicken reaches an internal temperature between 160°-165°F. Remove it from the grill and let it rest for 5 minutes before slicing.
- Grill the Asparagus: While the chicken grills, place the asparagus spears horizontally on the grill grates. Grill for 2 minutes, then use tongs to roll or flip them and grill for another 1-2 minutes until tender and slightly charred. Cut the asparagus into 2-inch pieces.
- Combine Ingredients: Add the sliced grilled chicken and cut asparagus to the bowl with the cooked pasta. Stir in the pesto, lemon juice, and shredded Pecorino Romano or Parmesan cheese. Season with additional salt and pepper to taste. Toss everything gently until everything is evenly coated in the sauce.
- Garnish and Serve: Sprinkle the toasted pine nuts and fresh chopped basil over the pasta. Add extra Pecorino Romano if desired. Serve this dish warm or chilled based on your preference.
Notes
- For best flavor, use a good quality pesto, either homemade or store-bought.
- Grill marks add a lovely smoky taste, so avoid overcrowding the grill when cooking chicken and asparagus.
- You can substitute asparagus with other vegetables like zucchini or bell peppers if desired.
- To make ahead, cook and chill all components separately, then toss together just before serving.
- Leftover pasta can be stored in the refrigerator for 2-3 days.
