Grilled Chicken and Asparagus Pesto Pasta Recipe
Description
This Grilled Chicken and Asparagus Pesto Pasta is a vibrant and flavorful dish featuring juicy grilled chicken, tender asparagus, and pasta tossed in a fresh basil pesto sauce. The combination of smoky grilled flavors and herbaceous pesto makes for a perfect, well-balanced meal that’s both healthy and satisfying.
Ingredients
For the Pasta:
12 oz (340g) pasta (penne, fusilli, or spaghetti)
2 boneless, skinless chicken breasts
1 bunch of asparagus (trimmed and cut into 2-inch pieces)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional)
½ tsp red pepper flakes (optional)
½ cup cherry tomatoes (halved, optional)
¼ cup grated Parmesan cheese
For the Pesto Sauce:
2 cups fresh basil leaves
⅓ cup pine nuts (or walnuts)
½ cup grated Parmesan cheese
2 garlic cloves
½ cup extra virgin olive oil
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
Instructions
Step 1: Prepare the Pesto Sauce
In a food processor, add basil, pine nuts, Parmesan cheese, and garlic.
Pulse until finely chopped.
While processing, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
Add salt, black pepper, and lemon juice. Blend again.
Taste and adjust seasoning if needed. Set aside.
Step 2: Grill the Chicken and Asparagus
Preheat the grill (or a grill pan) to medium-high heat (about 400°F/200°C).
Brush chicken breasts with olive oil and season with salt, black pepper, garlic powder, and paprika.
Place the chicken on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165°F (75°C).
Remove from the grill and let rest for 5 minutes before slicing.
Toss asparagus with a bit of olive oil, salt, and pepper. Grill for 3-4 minutes, until slightly charred but still crisp.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente.
Drain and reserve ½ cup of pasta water for the sauce.
Step 4: Assemble the Dish
In a large mixing bowl, combine the cooked pasta, pesto sauce, and grilled asparagus.
Add a little reserved pasta water (if needed) to help coat the pasta evenly.
Slice the grilled chicken and place it on top.
Garnish with cherry tomatoes, extra Parmesan cheese, and red pepper flakes if desired.
Nutritional Information (Per Serving, Serves 4)
Calories: ~550 kcal
Protein: ~40g
Carbohydrates: ~50g
Fats: ~25g
Fiber: ~5g
Sugar: ~5g
Nutritional values may vary based on specific ingredients and portion sizes.
Cooking Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Frequently Asked Questions (FAQ)
1. Can I use store-bought pesto?
Yes! While homemade pesto has a fresher taste, you can use store-bought pesto to save time. Look for one with high-quality ingredients like olive oil, basil, and Parmesan.
2. What type of pasta works best?
Short pasta like penne, fusilli, or farfalle works well as it holds onto the pesto. However, spaghetti or linguine are also great choices.
3. Can I make this dish vegetarian?
Absolutely! Simply omit the grilled chicken and add protein-rich alternatives like tofu, chickpeas, or extra vegetables.
4. How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or olive oil to refresh the sauce.
5. What can I serve with this pasta?
This dish pairs well with:
A light side salad (arugula, spinach, or mixed greens)
Garlic bread or crusty Italian bread
A glass of white win
e like Sauvignon Blanc or Pinot Grigio