Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Drain the pasta in a colander, gently shaking off any excess water, and set it aside.

While the pasta cooks, preheat your grill to medium-high heat, aiming for a temperature between 400-425°F.

Season the boneless skinless chicken breasts liberally with Italian seasoning, kosher salt, and fresh ground black pepper. Toss the asparagus with olive oil, salt, and pepper until evenly coated.

Place the seasoned chicken breasts on the preheated grill. Cook for 4-6 minutes per side until the internal temperature reaches 165°F. Remove and let them rest before slicing.

Next, place the prepared asparagus on the grill. Grill for 2-4 minutes, turning occasionally until they’re tender and slightly charred. Chop into bite-sized pieces.

In a large mixing bowl, add the cooked rotini pasta along with the sliced grilled chicken and chopped asparagus. Pour in your pesto sauce and freshly squeezed lemon juice, then sprinkle in the shredded cheese. Toss everything together gently.

Finally, taste your dish and adjust seasonings if desired. Serve it warm or chilled, garnishing with toasted pine nuts and fresh chopped basil.