Grilled Chicken Asparagus Pesto Pasta
A delightful spring dish combining smoky grilled chicken, fresh asparagus, and a vibrant basil pesto over pasta, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Pesto can be frozen for up to 3 months. Make-ahead options include preparing pesto and grilling chicken in advance.
Nutrition
Serving: 1gCalories: 570kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 6gSodium: 350mgFiber: 5gSugar: 3g
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