Grilled Chicken and Asparagus Pesto Pasta Recipe
This Grilled Chicken and Asparagus Pesto Pasta is a vibrant and flavorful meal combining tender grilled chicken, crisp asparagus, and rotini pasta tossed in a zesty pesto and lemon dressing. Finished with Pecorino Romano cheese, toasted pine nuts, and fresh basil, this dish is perfect for a warm-weather lunch or dinner and can be served hot or cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Ingredients
Protein and Vegetables
- 2 boneless skinless chicken breasts
- 1 pound asparagus, woody ends cut off
Seasonings and Oils
- 1 teaspoon Italian seasoning
- Olive oil, to drizzle
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Pasta and Cheese
- 12 ounces rotini pasta
- 1/3 cup pesto
- 1/2 of a lemon, juiced
- 1/4 cup shredded Pecorino Romano or Parmesan cheese
Garnishes
- 2 tablespoons toasted pine nuts
- Fresh chopped basil, for garnish
- Additional Pecorino Romano, for garnish
Instructions
- Cook the pasta: Prepare the rotini according to package directions until al dente. Drain the pasta and transfer it to a large serving bowl to keep it warm.
- Preheat the grill: While the pasta cooks, heat your grill to medium-high to get ready for grilling the chicken and asparagus.
- Season the chicken: Rub the chicken breasts evenly with Italian seasoning, kosher salt, and fresh ground black pepper to enhance their flavor.
- Prepare the asparagus: Lay the asparagus on a foil-lined baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat them evenly.
- Grill the chicken: Place the chicken on the preheated grill and cook for 4 to 6 minutes on each side until the internal temperature reaches between 160° and 165°F. After grilling, let the chicken rest for 5 minutes before slicing.
- Grill the asparagus: Arrange the asparagus spears horizontally across the grill grates. Grill for about 2 minutes, then turn them over using tongs and grill for an additional 1 to 2 minutes. Remove from grill and cut into approximately 2-inch pieces.
- Combine ingredients: Add the sliced chicken and grilled asparagus pieces to the bowl with pasta. Stir in the pesto, lemon juice, and shredded Pecorino Romano or Parmesan cheese. Season with salt and pepper to taste, tossing everything until well coated and evenly mixed.
- Garnish and serve: Sprinkle toasted pine nuts and freshly chopped basil over the pasta. Add extra Pecorino Romano cheese if desired. Serve the dish warm or chilled according to preference.
Notes
- You can substitute rotini with other pasta shapes like penne or fusilli if desired.
- If you don’t have a grill, a grill pan or broiler can be used to cook the chicken and asparagus.
- For a nuttier pesto flavor, consider using homemade pesto or adjusting the quantity to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and served cold as pasta salad.
- Ensure chicken is cooked thoroughly to safe internal temperature to avoid foodborne illness.
