Key Highlights:
- Ready in 40 minutes with simple ingredients you can find at any grocery store
- Light yet satisfying main dish featuring charred asparagus and juicy grilled chicken
- Make-ahead friendly – great for meal prep or entertaining
- Customizable with gluten-free pasta options and vegetarian substitutions
A Fresh Take on Pasta Night
Looking for a pasta dish that’s both comforting and fresh? This Grilled Chicken Asparagus Pesto Pasta combines tender grilled chicken, crisp asparagus, and bright pesto sauce into one satisfying meal. Perfect for spring and summer dinners, this recipe serves four and comes together in just 40 minutes.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Equipment Needed
- Large pot for pasta
- Grill or grill pan
- Tongs for grilling
- Colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
For the Pasta:
- 1 pound (16 ounces) short pasta like cavatappi or rotini
- 1 pound fresh asparagus, woody ends trimmed
- 2 large boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup high-quality pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
- Optional: lemon wedges for serving
Detailed Step-by-Step Instructions
Preparation Phase (15 minutes)
- Set Up Your Workspace (2 minutes)
- Clear and clean your countertop
- Gather all equipment and ingredients
- Place cutting board in a stable position
- Have a kitchen towel nearby for wiping hands
- Prepare the Water (2 minutes)
- Fill large pot with 4 quarts (16 cups) of water
- Add 1 tablespoon salt to the water
- Place on stove over high heat
- Cover pot to speed up boiling time
- Prep the Asparagus (5 minutes)
- Rinse asparagus under cool water
- Hold one asparagus spear and bend until it snaps naturally
- Use this as a guide to trim remaining spears at same point
- Cut spears into 2-inch pieces
- Place in bowl and set aside
- Prep the Chicken (6 minutes)
- Remove chicken from package
- Pat both sides thoroughly dry with paper towels
- Place on cutting board
- Season each side with:
- 1/2 teaspoon salt per breast
- 1/4 teaspoon black pepper per breast
- Let rest at room temperature while grill heats
Cooking Phase (25 minutes)
Grilling the Chicken (12-14 minutes)
- Heat the Grill (5 minutes)
- Turn grill or grill pan to medium-high heat
- For gas grill: set to 375-400°F
- For grill pan: heat until water droplet sizzles when flicked on surface
- Oil and Place Chicken (1 minute)
- Brush each chicken breast with 1/2 tablespoon olive oil
- Using tongs, place chicken on grill
- Close grill lid if using outdoor grill
- Cook First Side (6-7 minutes)
- Don’t move chicken for first 4 minutes
- After 4 minutes, peek at bottom – should see golden grill marks
- Cook until bottom is golden brown
- Flip and Finish (6-7 minutes)
- Turn chicken using tongs
- Cook until internal temperature reaches 165°F
- Test with meat thermometer in thickest part
- Remove to clean plate
- Tent loosely with foil
- Let rest 5 minutes before slicing
Grilling the Asparagus (5-6 minutes)
- Prepare Asparagus (1 minute)
- Toss asparagus pieces with:
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Pinch of black pepper
- Grill Asparagus (3-4 minutes)
- Place asparagus pieces perpendicular to grill grates
- Turn every minute using tongs
- Cook until tender-crisp with light char marks
- Test by piercing with fork – should meet slight resistance
- Remove to clean plate
Cooking the Pasta (10-12 minutes)
- Cook Pasta (10-12 minutes)
- Once water is boiling rapidly, add pasta
- Stir immediately to prevent sticking
- Set timer according to package directions
- Stir occasionally during cooking
- Test 1 minute before timer – pasta should be firm but not hard (al dente)
- Reserve Water and Drain (1 minute)
- Before draining, scoop out 1 cup pasta water
- Drain pasta in colander
- Shake gently to remove excess water
- Return pasta to pot
Final Assembly (5 minutes)
- Combine Pasta and Pesto (2 minutes)
- Add pesto to warm pasta
- Add 1/4 cup reserved pasta water
- Stir gently until pasta is evenly coated
- Add more pasta water if needed for desired consistency
- Slice and Add Chicken (1 minute)
- Slice chicken diagonally into 1/2-inch strips
- Add to pasta mixture
- Complete the Dish (2 minutes)
- Add grilled asparagus
- Add grated Pecorino Romano
- Toss gently with tongs until combined
- Taste and adjust seasoning with salt and pepper
- Portion into bowls
- Top with additional cheese if desired
- Serve with lemon wedges
Troubleshooting Tips
- Dry Pasta? Add reserved pasta water a little at a time until desired consistency
- Tough Chicken? Let chicken rest at room temperature 15 minutes before grilling
- Mushy Asparagus? Reduce grilling time and watch carefully for desired tenderness
- Clumpy Pesto? Warm slightly and thin with olive oil before mixing
Variations & Substitutions
- Gluten-Free: Use your favorite gluten-free pasta
- Vegetarian: Skip chicken and add cannellini beans or fresh mozzarella
- Different Veggies: Try grilled zucchini or cherry tomatoes
- Pasta Shapes: Works well with penne, fusilli, or bow ties
Storage & Reheating
- Store in airtight container in refrigerator up to 3 days
- When reheating, add splash of water or olive oil
- Can be served cold as pasta salad
- Freeze without cheese up to 1 month
Safety Notes & Tips
- Always check chicken internal temperature reaches 165°F
- Don’t cross-contaminate raw chicken with other ingredients
- Clean grill or grill pan thoroughly after cooking chicken
- If grilling outdoors, keep fire safety equipment nearby
Remember to taste and adjust seasoning before serving. This recipe balances fresh spring flavors with satisfying protein and carbs – perfect for a healthy weeknight dinner or casual entertaining.
