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This grilled chicken and asparagus pesto pasta combines the smoky flavors of grilled protein and vegetables with the aromatic freshness of pesto sauce and a bright finish of lemon. Perfect for spring and summer dining, this dish brings together classic Italian flavors in a hearty yet refreshing pasta meal.
I first made this recipe during asparagus season when I was looking for ways to use the abundance of fresh spring vegetables. Now it has become our go to meal for busy weeknights when we want something satisfying that doesn't keep us in the kitchen for hours.
Ingredients
- Boneless skinless chicken breasts: Provides lean protein and takes on wonderful flavor from the grill
- Italian seasoning blend: Saves time while adding classic Mediterranean flavors
- Fresh asparagus: Brings seasonal freshness and nutrients that pair perfectly with pesto
- Rotini pasta: Has the perfect shape for catching the sauce in its spirals
- Pesto sauce: Acts as the flavor foundation, adding garlic, basil, and nutty notes
- Fresh lemon juice: Brightens all the flavors and balances the richness of the pesto
- Pecorino Romano cheese: Adds a salty tangy finish that elevates the whole dish
- Pine nuts: Contribute a buttery crunch and authentic Italian touch
- Fresh basil garnish: Reinforces the herbaceous quality of the pesto
Step-by-Step Instructions
- Cook The Pasta:
- Bring a large pot of heavily salted water to a rolling boil before adding the rotini. Cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking. Reserve 1/4 cup pasta water before draining in case you need to loosen the sauce later.
- Prepare The Grill:
- Preheat your grill to medium high heat, about 400 to 425°F. Make sure the grates are clean and lightly oiled to prevent sticking. A properly heated grill ensures good caramelization without overcooking.
- Season The Proteins And Vegetables:
- Drizzle the chicken breasts with olive oil then season thoroughly with Italian seasoning, kosher salt, and freshly ground pepper. For the asparagus, arrange in a single layer on a foil lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.
- Grill The Chicken:
- Place seasoned chicken breasts directly over the heat. Grill for 4 to 6 minutes until grill marks appear and the chicken releases easily from the grates. Flip once and continue grilling for another 4 to 6 minutes until the internal temperature reaches 160 to 165°F. Let rest for 5 minutes before slicing to keep juices intact.
- Grill The Asparagus:
- While the chicken cooks, place asparagus perpendicular to the grill grates so they don’t fall through. Grill for about 2 minutes until lightly charred, then roll or flip using tongs and continue grilling for another 1 to 2 minutes until tender crisp with visible grill marks. Cut into 2 inch pieces once cooled slightly.
- Combine And Finish The Dish:
- In a large serving bowl, combine the cooked pasta, sliced grilled chicken, and cut asparagus. Add the pesto, fresh lemon juice, and shredded cheese. Gently toss everything together until well coated. Taste and adjust seasoning with additional salt and pepper if needed. Top with toasted pine nuts and fresh basil before serving.
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The grilled asparagus is truly the star of this dish in my opinion. The slight char from the grill brings out a nutty sweetness that perfectly complements the basil in the pesto. My daughter was initially skeptical about asparagus but after trying this pasta, she now asks for the green sticks whenever we make pasta.
Make Ahead Options
This pasta dish is perfect for meal prep and actually develops more flavor as it sits. Prepare the entire recipe up to two days ahead and store in an airtight container in the refrigerator. I often make a double batch on Sunday for quick lunches throughout the week. If serving cold, take it out about 20 minutes before eating to let the flavors wake up at room temperature. For reheating, add a splash of olive oil and warm gently on the stovetop.
Ingredient Substitutions
The beauty of this recipe is its flexibility. Swap chicken for shrimp for a quicker cooking time or use white beans for a vegetarian option. Broccolini or green beans work wonderfully instead of asparagus when it's not in season. Any short pasta shape works well – ziti, penne, or farfalle all hold the sauce nicely. Store bought pesto saves time, but homemade gives the most vibrant flavor if you have fresh basil on hand. For a dairy-free version, use a vegan pesto and skip the cheese on top.
Serving Suggestions
Serve this versatile pasta with a simple arugula salad dressed with lemon vinaigrette for a complete meal. For dinner guests, pair it with garlic bread and a light Italian Pinot Grigio or Sauvignon Blanc that complements the herbaceous pesto flavors. This dish works beautifully as a main course for outdoor dining or picnics since it can be enjoyed at room temperature. For an elegant presentation, serve in a large shallow bowl with extra parmesan curls and a drizzle of your best olive oil on top.
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Frequently Asked Questions
- → How do I cook the chicken for the dish?
Season the chicken with Italian seasoning, salt, and pepper. Grill on medium-high heat for 4-6 minutes per side until it reaches an internal temperature of 160°-165°F. Let it rest before slicing.
- → What grilling tips are best for asparagus?
Toss the asparagus with olive oil, salt, and pepper. Grill horizontally on medium-high heat for 2 minutes per side until tender but still crisp. Cut into smaller pieces once done.
- → What kind of pasta works best?
Rotini pasta is recommended as it holds the sauce well, but any short pasta like penne or farfalle can also be used.
- → Can I make this dish ahead of time?
Yes, this dish can be prepared in advance and served cold or reheated. Store it in an airtight container in the refrigerator for up to 3 days.
- → What can I use instead of Pecorino Romano cheese?
Parmesan cheese is a great substitute if Pecorino Romano is unavailable.