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Grilled Chicken and Asparagus Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta for Summer Bliss

Enjoy a refreshing Grilled Chicken and Asparagus Pesto Pasta, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Swap with tofu for a vegetarian option.
  • 2 teaspoons Italian Seasoning Use oregano and basil if Italian seasoning is unavailable.
For the Vegetables
  • 1 bunch Asparagus Trim woody ends for the best bite.
  • 2 tablespoons Olive Oil Avocado oil can be used instead.
For the Pasta
  • 8 ounces Rotini Pasta Consider gluten-free options like Banza or DeLallo’s.
For the Sauce
  • 1 cup Pesto Homemade or store-bought versions work well.
  • ½ lemon Lemon Juice Prefer fresh over bottled.
For Toppings
  • ¼ cup Pecorino Romano or Parmesan Cheese Nutritional yeast is a non-dairy alternative.
  • 2 tablespoons Toasted Pine Nuts Substitute with walnuts or omit.
  • ¼ cup Fresh Chopped Basil Parsley can be used as an alternative.

Equipment

  • Grill
  • large pot
  • tongs
  • measuring cups
  • cutting board
  • knife

Method
 

Cooking Steps
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes, then drain and steam off.
  2. Preheat the Grill: Preheat grill to medium-high (400-425°F) and oil the grates.
  3. Prepare the Chicken: Season chicken breasts with Italian seasoning, salt, and pepper. Set aside.
  4. Grill the Chicken: Place chicken on grill and cook 4-6 minutes per side until internal temp reaches 165°F. Let rest before slicing.
  5. Grill the Asparagus: Toss asparagus in olive oil, season, and grill for 2-4 minutes until tender and charred.
  6. Assemble the Dish: Combine grilled chicken, asparagus, pesto, lemon juice, and grated cheese with pasta. Toss well to coat.
  7. Serve and Enjoy: Transfer to serving plates, garnish with pine nuts and basil, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Ideal for summer gatherings, this dish can be enjoyed both warm and cold. Adjust seasoning as needed and store leftovers appropriately.

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