Grilled Chicken and Asparagus Pesto Pasta is one of those recipes that instantly fills your kitchen with an irresistible aroma.
I recently made this Chicken and Asparagus Pesto Pasta on a busy weeknight, and the combination of tender grilled chicken, fresh asparagus, and vibrant pesto tossed with perfectly cooked rotini was just unforgettable.
The hint of lemon juice brightens every bite, while the toasted pine nuts and Pecorino Romano add that extra touch of richness.
This Chicken and Asparagus Pesto Pasta recipe isn’t just a meal; it’s a comforting experience that makes you feel like you’ve stepped into a cozy Italian kitchen.
Chicken and Asparagus Pesto Pasta Key Ingredients You’ll Need
For this dish, I always make sure to use fresh, high-quality ingredients:
-2 boneless skinless chicken breasts
-1 teaspoon Italian seasoning
-1 pound asparagus, woody ends cut off
-Olive oil kosher salt and fresh ground black pepper to taste
-12 ounces rotini pasta
-1/3 cup pesto
-1/2 of a lemon, juiced
-1/4 cup shredded Pecorino Romano or parmesan cheese
-2 tablespoons toasted pine nuts
-Fresh chopped basil and more Pecorino Romano for garnish
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Grilled Chicken and Asparagus Pesto Pasta
- Total Time: 30 min
- Yield: 4 servings
Description
Grilled Chicken and Asparagus Pesto Pasta recipe combines tender grilled chicken, fresh asparagus, rotini pasta, vibrant pesto, lemon juice, Pecorino Romano, toasted pine nuts, and fresh basil for a flavorful, easy-to-make pasta dish.
Ingredients
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 pound asparagus, woody ends cut off
Olive oil kosher salt and fresh ground black pepper to taste
12 ounces rotini pasta
1/3 cup pesto
1/2 of a lemon, juiced
1/4 cup shredded Pecorino Romano or parmesan cheese
2 tablespoons toasted pine nuts
Fresh chopped basil and more Pecorino Romano for garnish
Instructions
Cook the pasta according to package instructions. Drain and put into a large serving bowl.
While the pasta cooks, preheat the grill to medium-high heat.
Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Boiling
- Cuisine: American
How to Make Grilled Chicken and Asparagus Pesto Pasta Step-by-Step
-Cook the pasta according to package instructions, then drain and transfer it to a large serving bowl.
-Preheat your grill to medium-high heat while the pasta cooks.
-Season the chicken with Italian seasoning, salt, and pepper. Arrange the asparagus on a foil-lined baking sheet, drizzle with olive oil, season, and toss.
-Grill the chicken for 4-6 minutes per side until the internal temperature reaches 160°-165° F, then let it rest for 5 minutes before slicing.
-Grill the asparagus horizontally for 2 minutes, flip, and grill another 1-2 minutes. Cut into 2-inch pieces.
-Add the sliced chicken and asparagus to the pasta. Stir in pesto, lemon juice, and shredded Romano or Parmesan cheese. Season to taste, toss everything together, and garnish with toasted pine nuts and fresh basil. Serve warm or cold.
Nutrition Facts
- 2 boneless skinless chicken breasts: ~230 calories
- 1 teaspoon Italian seasoning: negligible calories
- 1 pound asparagus: ~90 calories
- 12 ounces rotini pasta: ~1,200 calories
- 1/3 cup pesto: ~240 calories
- 1/2 lemon, juiced: ~5 calories
- 1/4 cup Pecorino Romano: ~110 calories
- 2 tablespoons toasted pine nuts: ~100 calories
- Olive oil, salt, and pepper: ~120 calories
- Total servings: 4, ~529 calories per serving
Chicken and Asparagus Pesto Pasta Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use chicken thighs instead of breasts? | Absolutely! Just adjust the grilling time until the thighs are fully cooked. |
| Can I make this recipe ahead of time? | Yes, it tastes great served cold as a pasta salad, or you can store it in the fridge for up to 2 days. |
| Can I swap the asparagus for another vegetable? | Broccoli or green beans work wonderfully if asparagus isn’t in season. |
| Can I use store-bought pesto? | Definitely. A good-quality store-bought pesto will save time and still taste amazing. |
| Can I make it vegan? | Substitute the chicken with grilled tofu or tempeh and use nutritional yeast instead of cheese. |
If you enjoy Chicken and Asparagus Pesto Pasta, you might also enjoy trying my 30 Minute Spicy Chicken Chipotle Pasta (Cheesecake Factory Copycat), Philly Cheesesteak Pasta Bake, or even a sweet treat like Pineapple Juice Cake Recipe to round out your meal.
Conclusion
I loved how effortlessly this Grilled Chicken and Asparagus Pesto Pasta came together. The flavors are fresh and satisfying, the textures varied, and it’s one of those recipes that makes both weeknight dinners and casual gatherings feel special. Every bite reminded me why this is now one of my go-to pasta dishes.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.