Grilled Chicken Pesto Pasta

This hearty Grilled Chicken and Asparagus Pesto Pasta combines the smoky flavors of grilled chicken and asparagus with a bright, herbaceous pesto sauce. The dish comes together in just 25 minutes, making it perfect for busy weeknights when you want something satisfying but don't want to spend hours in the kitchen.

I first created this pasta when I needed to use up some garden basil and asparagus from the farmers market. What started as a simple weeknight dinner has become one of our family favorites that even my picky eaters request regularly.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and take on wonderful flavor from the grill
• Italian seasoning blend: saves time while delivering authentic Mediterranean flavors
• Fresh asparagus: adds a seasonal touch and pleasant texture contrast to the pasta
• Rotini pasta: with its spiral shape captures the pesto sauce perfectly in every bite
• Homemade or store bought pesto: brings intense basil flavor without much effort
• Fresh lemon juice: brightens all the flavors and cuts through the richness of the pesto
• Pecorino Romano or Parmesan cheese: adds umami depth and a pleasant salty finish
• Pine nuts: contribute a delicate crunch and nutty flavor that complements the pesto
• Fresh basil: for garnish amplifies the herb flavor and adds a pop of color

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add rotini and cook according to package directions until al dente usually 8 to 10 minutes. Reserve a cup of pasta water before draining. This starchy water can help thin the sauce if needed later.

Prep and Grill the Chicken:

Season chicken breasts generously with Italian seasoning, salt and pepper on both sides. Preheat grill to medium high heat around 400°F. Place chicken on the hot grates and grill undisturbed for 4 to 6 minutes per side until internal temperature reaches 160°F. Let rest for a full 5 minutes before slicing to keep juices intact.

Grill the Asparagus:

While chicken cooks, toss asparagus with olive oil, salt and pepper until evenly coated. Lay asparagus perpendicular to grill grates to prevent them from falling through. Grill for just 2 minutes, then rotate and cook another 1 to 2 minutes until tender crisp with light char marks. Cut into bite sized pieces.

Assemble the Dish:

In a large serving bowl, combine hot pasta, sliced chicken, and asparagus pieces. Add pesto, fresh lemon juice, and shredded cheese while pasta is still warm. Toss gently but thoroughly until everything is well coated. The residual heat helps the flavors meld beautifully.

Final Touches:

Taste and adjust seasoning with salt and pepper as needed. Sprinkle with toasted pine nuts and additional fresh basil just before serving. An extra sprinkle of Pecorino Romano adds a perfect finishing touch.

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The secret to this dish is in the grilling technique. I discovered that slightly charring both the chicken and asparagus creates layers of flavor that transform simple ingredients into something truly remarkable. My husband now requests this pasta whenever we fire up the grill.

Make Ahead Options

This pasta can be prepared up to 2 days ahead and stored in the refrigerator. The flavors actually intensify with time. If serving cold, make sure to taste and adjust seasoning again before serving as cold temperatures can dull flavors. You might need an extra splash of lemon juice or drizzle of olive oil to refresh the dish.

Seasonal Variations

While asparagus creates a classic spring version of this pasta, feel free to substitute other seasonal vegetables based on what looks best at your market. In summer, try grilled zucchini or bell peppers. For fall, grilled butternut squash cubes work beautifully. Winter brings opportunities for roasted Brussels sprouts or broccoli as delicious alternatives.

Perfect Pesto Tips

Store bought pesto works well for convenience, but homemade elevates this dish to restaurant quality. For a quick homemade version, blend 2 cups fresh basil, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup Parmesan, and 1/2 cup olive oil until smooth. Making extra allows you to freeze portions for future meals. For a lighter version, substitute half the oil with pasta cooking water.

Frequently Asked Questions

→ How do you grill chicken perfectly?

Season chicken with olive oil, salt, pepper, and Italian seasoning. Grill over medium-high heat for 4-6 minutes per side until the internal temperature reads 165°F. Let it rest for 5 minutes before cutting.

→ How do you prepare asparagus for grilling?

Trim the woody ends off the asparagus, drizzle with olive oil, season with salt and pepper, and grill for 2 minutes before flipping for even charring.

→ Can you make this dish ahead of time?

Yes, you can prepare the pasta and grilled ingredients ahead. Toss with pesto and lemon juice before serving. It can be served warm or cold.

→ What’s a good substitute for Pecorino Romano cheese?

Parmesan cheese is a great substitute for Pecorino Romano. Both add a nutty, salty flavor to the dish.

→ Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well for this recipe.