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This smoky grilled chicken dish with asparagus and pesto tossed pasta blends charred flavors with fresh herb sauce and zesty lemon punch. It's a go-to meal for warmer months that brings together hearty Italian tastes in a filling yet light pasta creation.
I started making this when fresh asparagus flooded the markets and I needed new ways to use all those spring veggies. It's now become our favorite quick dinner when we're craving something tasty but don't want to spend forever cooking.
What You'll Need
- Boneless skinless chicken breasts: Gives you lean meat that soaks up amazing grill flavor
- Italian seasoning blend: Cuts down prep time while adding Mediterranean kick
- Fresh asparagus: Delivers in-season goodness that works magic with the pesto
- Rotini pasta: Features twists that grab onto sauce perfectly
- Pesto sauce: Creates the taste base with its garlic, basil, and nutty elements
- Fresh lemon juice: Lifts up every flavor and cuts through the pesto's richness
- Pecorino Romano cheese: Brings a salty zing that makes the whole dish pop
- Pine nuts: Adds a soft crunch and genuine Italian touch
- Fresh basil garnish: Boosts the herby quality found in the pesto
Cooking Instructions
- Boil The Pasta:
- Fill a big pot with heavily salted water and bring to a full boil before dropping in the rotini. Cook until firm but tender, typically 8 to 10 minutes. Give it a stir now and then so it doesn't clump together. Save 1/4 cup of the cooking water just in case your sauce needs thinning later.
- Get The Grill Hot:
- Heat your grill to medium high, around 400 to 425°F. Be sure to clean and lightly oil the grates so nothing sticks. A well-heated grill will give you nice browning without cooking the food too long.
- Fix Up Your Chicken And Veggies:
- Coat the chicken with olive oil then sprinkle generously with Italian seasoning, kosher salt, and fresh ground pepper. For the asparagus, lay them out on a foil-covered sheet, drizzle with oil, add salt and pepper, then mix until everything's covered.
- Cook The Chicken:
- Put your seasoned chicken right over the heat. Let it cook for 4 to 6 minutes until you see grill marks and the meat comes up easily. Flip once and cook another 4 to 6 minutes until it hits 160 to 165°F inside. Let it sit for 5 minutes before cutting to keep all the juices in.
- Cook The Asparagus:
- While your chicken's going, lay asparagus across the grill bars so they don't drop through. Cook about 2 minutes till you see light char marks, then roll them over with tongs and cook another 1 to 2 minutes until they're tender but still a bit crisp with nice grill marks. Once they've cooled a bit, cut into 2-inch pieces.
- Mix Everything Together:
- In a big bowl, throw in your cooked pasta, sliced grilled chicken, and cut-up asparagus. Add the pesto, fresh lemon juice, and cheese. Mix gently until everything's coated nicely. Give it a taste and add more salt and pepper if needed. Sprinkle toasted pine nuts and fresh basil on top before you serve it.
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I think the grilled asparagus really makes this dish special. The slight char brings out this nutty sweetness that goes so well with the basil in the pesto. My daughter wasn't sure about asparagus at first, but after trying this pasta, she now asks for those green sticks whenever pasta night comes around.
Prep Ahead Tips
You can easily make this pasta ahead of time and it actually tastes better as flavors mingle. You can fix the whole thing up to two days early and keep it in a sealed container in your fridge. I often cook twice as much on Sundays for quick grab-and-go lunches during the week. If you're eating it cold, pull it out about 20 minutes before so the flavors can warm up a bit. When you want it hot again, add a little olive oil and warm it slowly on the stove.
Swap Out Options
What's great about this dish is how easy it is to change things up. You can use shrimp instead of chicken if you want something that cooks faster, or try white beans for a meat-free meal. When asparagus isn't around, broccolini or green beans work just as well. Any shorter pasta shape does the trick – ziti, penne, or bow ties all catch the sauce nicely. Ready-made pesto saves time, but homemade tastes brighter if you've got fresh basil around. For folks avoiding dairy, go with vegan pesto and skip the cheese topping.
What to Serve With It
This pasta goes great with a simple arugula salad topped with lemon dressing for a full meal. When you've got guests over, serve it with some garlic bread and a glass of light Italian Pinot Grigio or Sauvignon Blanc that goes well with the herby pesto. It's a fantastic main dish for outdoor meals or picnics since it tastes good at room temperature too. For a fancy touch, serve it in a wide, shallow bowl with extra parmesan shavings and a drizzle of your nicest olive oil on top.
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Common Questions
- → How do I cook the chicken for the dish?
Rub the chicken with Italian seasoning plus a bit of salt and pepper. Cook on a medium-high grill about 4-6 minutes each side until the temperature inside hits 160°-165°F. Don't slice it right away. Let it sit for a few minutes first.
- → What grilling tips are best for asparagus?
Mix your asparagus with a splash of olive oil and sprinkle with salt and pepper. Put them sideways on a medium-high heat grill for just 2 minutes per side. They should be soft but still have some bite to them. After grilling, cut them into bite-sized pieces.
- → What kind of pasta works best?
The spiral shape of rotini really grabs onto the sauce nicely, but you can totally swap in other short pastas like penne or bow ties if that's what you've got.
- → Can I make this dish ahead of time?
You bet! This meal tastes great cold or warmed up later. Just keep it in a sealed container in your fridge and it'll stay good for up to 3 days.
- → What can I use instead of Pecorino Romano cheese?
If you can't find Pecorino Romano, regular Parmesan works just as well in this dish.