Grilled Chicken Asparagus Pesto Pasta Recipe brings together bright spring asparagus, smoky grilled chicken, and a vibrant basil pesto for a meal that tastes like sunshine on a plate. This recipe is perfect for seasonal cooking when asparagus is tender and fresh, offering a mix of textures—al dente pasta, crisp-tender asparagus, and juicy charred chicken—finished with a creamy, herbaceous pesto that ties everything together. If you’re the kind of home cook who loves simple from-scratch flavor, this dish is quick enough for weeknights yet elegant enough for weekend dinners. If you love pasta nights, you might also enjoy my creamy shrimp pasta recipe for another comforting option.
Ingredients & Equipment
Ingredients (serves 4)
- 12 oz (340 g) pasta of choice (penne, fusilli, or farfalle work well)
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 lb (450 g) fresh asparagus, woody ends trimmed and cut into 1½-inch pieces
- 3/4 cup fresh basil leaves, packed (about 2 cups loosely)
- 1/3 cup grated Parmesan cheese (plus extra for serving)
- 1/3 cup toasted pine nuts (or walnuts or almonds)
- 1 large garlic clove (or 2 small)
- 1/2 to 3/4 cup extra virgin olive oil (adjust for desired pesto consistency)
- 2 tbsp lemon juice (about half a lemon) + lemon zest optional
- Salt and freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta cooking water (as needed)
- 1–2 tbsp butter (optional, for a silkier sauce)
- Olive oil spray or 1–2 tbsp olive oil for grilling chicken and asparagus
Optional additions
- 1/2 cup peas (fresh or thawed frozen peas) for extra pop
- Small handful of arugula mixed into the pesto for peppery notes
- Sun-dried tomatoes for a savory-sweet twist
Equipment
- Large pot for boiling pasta
- Large skillet or grill pan (or outdoor grill) for chicken
- Baking tray (if roasting asparagus instead of grilling)
- Blender or food processor for the pesto
- Tongs and a sharp knife
- Cutting board
- Measuring cups and spoons
- Colander for draining pasta
- Instant-read thermometer (helpful—see notes)
Notes
- A blender will give you a smoother pesto; a food processor yields a chunkier, rustic texture.
- An instant-read thermometer ensures perfectly cooked chicken (165°F / 74°C internal temperature).
- If you prefer to avoid pine nuts, walnuts or almonds are delicious and more budget-friendly.
For another easy chicken idea, try this cozy crockpot chicken and gravy recipe if you want to cook the chicken low-and-slow on a different day.
Step-by-Step Instructions (with tips)
Prep (10–15 minutes)
- Bring a large pot of salted water to a boil. Salt the water generously—like the sea—so the pasta has flavor from the inside out.
- Trim asparagus: snap or cut off woody ends and slice into 1½-inch pieces. Reserve whole tips if you like a pretty garnish.
- Pound chicken breasts to even thickness (about 3/4 inch) so they cook uniformly. Pat dry and season both sides with salt, pepper, and a light drizzle of olive oil.
Make the pesto (10 minutes)
4. In a blender or food processor, add basil, Parmesan, toasted pine nuts, garlic, lemon juice, salt, and pepper. Pulse to combine.
5. With the motor running, slowly stream in olive oil until the pesto reaches your desired consistency. If you like it thinner, add more oil or a splash of warm pasta water later.
6. Taste and adjust: add more salt, lemon, or a pinch of red pepper flakes for brightness and heat.
Grill (or pan-sear) the chicken (10–12 minutes)
7. Heat a grill or grill pan over medium-high heat. Once hot, place chicken on the grate. Cook for about 4–5 minutes per side for evenly pounded breasts, until internal temperature reaches 165°F (74°C).
Tip: For grill flavor, finish with an extra minute per side over higher heat to get char marks—watch carefully so it doesn’t dry out.
8. Rest the chicken for 5–10 minutes before slicing to keep juices locked in. Slice into strips or bite-sized pieces.
Cook the pasta and asparagus (8–10 minutes)
9. Add pasta to boiling water and cook according to package directions until al dente.
10. Two minutes before the pasta is done, add asparagus and peas (if using) to the boiling water to blanch until crisp-tender.
Variation: If you prefer roasted asparagus, toss spears with olive oil, salt, and pepper and roast at 425°F (220°C) for 8–10 minutes until slightly caramelized. Then add to pasta after draining.
Tip: Reserve 1/2 cup of the pasta cooking water before draining—that starchy water helps thicken and bind the pesto to the pasta.
Finish the pasta (3–5 minutes)
11. Drain pasta and asparagus and return to the pot or into a large skillet over low heat.
12. Stir in pesto, 1–2 tablespoons butter (optional), and a splash of reserved pasta water, tossing until the sauce coats the pasta and looks glossy. Add more pasta water a tablespoon at a time if it seems dry.
13. Fold in grilled chicken pieces and gently toss. Taste and adjust salt, pepper, and lemon if needed.
Serve
14. Plate warm and garnish with extra Parmesan, lemon zest, freshly cracked black pepper, and a few basil leaves or asparagus tips for a beautiful presentation.
Serving tip: Add a drizzle of high-quality olive oil or a few crunchy toasted pine nuts on top for texture contrast.
Kitchen tips and flavor suggestions
- Don’t overblend the pesto: a little texture makes it feel fresh and homemade.
- If you’re short on time, store-bought pesto can work—mix in extra lemon juice and fresh basil to brighten it up.
- Add a dollop of ricotta on top for creaminess, or finish with toasted breadcrumbs for crunch.
- For a lighter version, swap half the olive oil for plain Greek yogurt (added off-heat) for a tangy creaminess.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Pesto can darken in the fridge—press a thin layer of olive oil over the top to help preserve color and freshness.
- Reheating: Gently reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce; microwaving in short bursts works too but can make pasta slightly softer.
Freezing
- Pesto freezes beautifully: Portion pesto into ice cube trays or small freezer-safe containers and freeze up to 3 months. Pop cubes into thawed pasta when reheating or reheat gently on low.
- Assembled pasta with chicken and asparagus is not ideal for long-term freezing because asparagus and pasta textures degrade. If you must freeze, separate components: freeze pesto and chicken, and keep asparagus fresh if possible.
Make-ahead
- Make the pesto a day or two ahead and store in the fridge with a thin layer of olive oil on top.
- Grill chicken ahead of time and refrigerate for up to 2 days; reheat gently to avoid drying.
- Cook pasta slightly under al dente and shock in ice water if you plan to serve cold later (e.g., for a chilled pasta salad). Toss with a little oil to prevent sticking.
Portioning advice
- This recipe serves about 4 as a main course. For leftovers, portion into single-serve airtight containers with a little extra sauce so reheating is quick and even.
If you like quick chicken-and-veg weeknight meals, this easy chicken and broccoli stir-fry makes a great companion recipe to keep your dinner rotation varied.
How to Use / Serve This Dish
Serving ideas
- Weeknight family dinner: Serve with a simple green salad (mixed greens, lemon vinaigrette) and crusty bread to mop up the pesto.
- Dinner party: Present in a large shallow bowl, garnish with toasted nuts and edible flowers or microgreens for a restaurant-style look.
- Picnic or potluck: Serve room-temperature pasta in a pretty bowl—pesto pasta travels well and tastes great slightly cooled.
Pairings
- Wine: A crisp Sauvignon Blanc, Vermentino, or a lightly chilled Pinot Grigio pairs nicely with the herbal pesto and grilled chicken. For red lovers, a chilled light-bodied Sangiovese works.
- Sides: Roasted cherry tomatoes, lemon-garlic green beans, or a caprese-style salad complement the dish’s flavors.
- Additions: Stir in roasted mushrooms for umami, or swap grilled chicken for shrimp for a seafood twist.
Creative variations
- Lemon-Pesto Shrimp: Swap the chicken for grilled shrimp and finish with extra lemon zest.
- Creamy Pesto: Stir in 1/4 to 1/2 cup heavy cream or mascarpone for a lush, silky sauce.
- Whole-Grain or Gluten-Free: Use whole-wheat pasta or a gluten-free blend for dietary needs without losing flavor.
- Mediterranean: Add chopped olives and sun-dried tomatoes for a briny contrast to the bright pesto.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought pesto?
A: Yes—store-bought pesto is a great time-saver. To freshen it, stir in a squeeze of lemon juice, a bit of grated Parmesan, and a small handful of fresh basil before tossing with pasta.
Q: How do I prevent the chicken from drying out?
A: Pound the chicken to an even thickness, grill over medium-high heat, and use an instant-read thermometer to remove it at 160–163°F, then let it rest (it will carry over to 165°F). Resting keeps juices in the meat.
Q: Can I make this vegetarian?
A: Absolutely—skip the chicken and add extra veggies like roasted bell peppers, zucchini, or pan-roasted mushrooms. Crispy chickpeas also add protein and texture.
Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, leftovers should be eaten within 3–4 days. If you separate components (pesto frozen, chicken refrigerated), you can extend things as noted in the storage section.
Conclusion
This Grilled Chicken Asparagus Pesto Pasta Recipe celebrates seasonal produce and simple, from-scratch flavors—smoky grilled chicken, bright green asparagus, and an herby pesto come together for a comforting yet fresh meal that’s perfect for spring and early summer. If you want a different take on the same concept, check out this fresh variation on Grilled Chicken and Asparagus Pesto Pasta – Recipe Runner that highlights similar seasonal ingredients. For a collection-style version and plated inspiration, I also like this Grilled Chicken and Asparagus Pesto Pasta Recipe from Samsung Food. And if you’d like a pesto-and-pea twist with similar flavors, this Pesto Pasta with Chicken, Asparagus, and Peas is a lovely companion recipe to explore. I hope this recipe inspires you to fire up the grill, pick up fresh asparagus, and enjoy a cozy, homemade pasta night—if you try it, please come back and tell me how it turned out or share a photo!
Grilled Chicken Asparagus Pesto Pasta
Ingredients
Main Ingredients
- 12 oz pasta of choice (penne, fusilli, or farfalle) Approximately 340 g
- 2 pieces boneless, skinless chicken breasts About 1 lb / 450 g
- 1 lb fresh asparagus, woody ends trimmed and cut into 1½-inch pieces Approximately 450 g
- ¾ cup fresh basil leaves, packed About 2 cups loosely
- ⅓ cup grated Parmesan cheese Plus extra for serving
- ⅓ cup toasted pine nuts Or walnuts or almonds
- 1 large clove garlic Or 2 small cloves
- ½ to ¾ cup extra virgin olive oil Adjust for desired pesto consistency
- 2 tbsp lemon juice About half a lemon; lemon zest optional
- ¼ tsp red pepper flakes Optional
- ½ cup reserved pasta cooking water As needed
- 1–2 tbsp butter Optional, for a silkier sauce
- 1–2 tbsp olive oil For grilling chicken and asparagus
Optional Additions
- ½ cup peas Fresh or thawed frozen peas for extra pop
- 1 handful arugula For peppery notes when mixed into the pesto
- ½ cup sun-dried tomatoes For a savory-sweet twist
Instructions
Preparation
- Bring a large pot of salted water to a boil, salting generously.
- Trim asparagus and cut into 1½-inch pieces.
- Pound chicken breasts to even thickness and season with salt, pepper, and drizzle of olive oil.
Make the Pesto
- In a blender or food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Pulse to combine.
- With the motor running, stream in olive oil until desired consistency is reached.
- Taste and adjust seasoning with more salt, lemon juice, or red pepper flakes.
Grill the Chicken
- Heat a grill over medium-high heat. Cook chicken for 4–5 minutes on each side until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5–10 minutes, then slice.
Cook the Pasta and Asparagus
- Add pasta to boiling water and cook until al dente.
- Two minutes before pasta is done, add asparagus to blanch.
- Alternatively, roast asparagus at 425°F (220°C) for 8–10 minutes.
Finish the Pasta
- Drain pasta and asparagus and return to pot over low heat.
- Toss with pesto, butter, and reserved pasta water until glossy.
- Fold in chicken and adjust seasoning before serving.
Serving
- Plate and garnish with additional Parmesan, lemon zest, and black pepper.
