Grilled Chicken and Asparagus Pesto Pasta: The Spring Dish You’ll Crave All Year
Spring is in the air, and nothing says “fresh and satisfying” like a plate of Grilled Chicken and Asparagus Pesto Pasta.
This dish brings together smoky, tender chicken; crisp, bright-green asparagus; and a vibrant basil pesto that coats every bite.
Whether you’re feeding a family on a weeknight or hosting friends for a weekend al fresco dinner, this combination hits all the right notes—protein, veggies, and an herby sauce that’s as easy to make as it is delicious.
In this article, you’ll find:
- A clear ingredient breakdown
- Step-by-step, detailed cooking instructions
- Tips for timing, storage, and variations
- Nutritional highlights
- A handy FAQs section
Let’s get cooking!
Ingredient Breakdown
Below is a convenient table of ingredients, including options and substitutions.
| Category | Ingredients | Notes & Substitutions |
|---|---|---|
| Chicken | 2 large boneless, skinless chicken breasts (about 1¼ lbs total) | Use thighs if you prefer darker meat |
| Marinade | 3 tbsp olive oil2 cloves garlic, minced1 tsp lemon zest1 tbsp chopped fresh herbs (rosemary or thyme)Salt and pepper to taste | Can swap lemon zest for 1 tbsp lemon juice |
| Asparagus | 1 lb fresh asparagus, woody ends trimmed, cut into 2″ pieces | Broccoli florets or snap peas work, too |
| Pesto | 2 cups fresh basil leaves½ cup toasted pine nuts (or walnuts)2 cloves garlic½ cup grated Parmesan or Pecorino½ cup olive oil, plus more for finishingSalt and pepper to taste | Store-bought pesto is fine—loosen with pasta water |
| Pasta | 12 oz penne or cavatappi (or gluten-free alternative) | Twists/corkscrews hold sauce well |
| Finishing | ½ cup reserved pasta cooking waterJuice of ½ lemonExtra grated cheese and basil leaves for garnish | Toasted nuts for crunch; drizzle of good olive oil |
Equipment & Prep
Having everything ready (mise en place) speeds up the cooking process:
- Grill or Grill Pan: Preheat to medium-high (about 400°F).
- Large Pot: For boiling pasta.
- Blender or Food Processor: To make pesto.
- Bowls & Utensils: Mixing bowls, tongs, measuring cups/spoons.
- Thermometer: Optional, but ensures perfectly cooked chicken.
Perform these prep steps before firing up the stove or grill:
- Trim and Pound Chicken: Pat dry, remove any silver skin, and pound to even thickness (about ¾″).
- Trim Asparagus: Snap or cut off woody ends, then slice into 2″ segments.
- Measure & Mince: Garlic, lemon zest, herbs, and cheese—measure everything out.
- Toast Nuts: In a dry skillet over medium heat, stir nuts until fragrant and lightly golden (3–4 minutes). Cool before using.
Step-by-Step Cooking
1. Marinate & Grill the Chicken
- Mix the Marinade: In a bowl, whisk 3 tbsp olive oil, minced garlic, lemon zest, herbs, salt, and pepper.
- Marinate: Add chicken, turning to coat. Let rest 15–30 minutes at room temperature or up to 2 hours in the fridge.
- Preheat Grill: Oil the grates to prevent sticking.
- Grill Chicken: Place chicken on the grill, cover, and cook 6–8 minutes per side. Rotate halfway through for crosshatch marks.
- Check Temperature: Insert a meat thermometer into the thickest part—165°F (74°C) is done.
- Rest & Slice: Transfer to a cutting board, tent loosely with foil, and rest 5 minutes before slicing into strips.
Tip: Resting locks in juices; slicing too soon can dry out the meat.
2. Cook & Prep Asparagus
You have two options:
- On the Grill: Toss asparagus with a drizzle of olive oil, salt, and pepper. Grill 3–5 minutes, turning occasionally, until bright green with char marks.
- In the Oven: Preheat to 425°F. Spread asparagus on a baking sheet, roast 10–12 minutes until tender-crisp.
Transfer asparagus to a plate while you cook the pasta.
3. Cook the Pasta
- Boil Water: Bring a large pot of water to a rolling boil.
- Salt Generously: Add at least 1 tbsp kosher salt to the water.
- Add Pasta: Cook until al dente, usually 1–2 minutes less than package instructions.
- Reserve Pasta Water: Before draining, scoop out ½ cup of the starchy cooking water.
- Drain Quickly: Shake off excess water—you want the pasta hot and ready to grab sauce.
4. Make or Finish the Pesto
If you’re making pesto from scratch:
- Combine in Food Processor: Basil, toasted nuts, garlic, and cheese. Pulse to a coarse chop.
- Stream in Oil: With the motor running, drizzle olive oil until emulsified.
- Season & Adjust: Taste—add salt, pepper, or lemon juice to brighten.
If using store-bought:
- Spoon pesto into a bowl; stir in a splash of pasta water and a squeeze of lemon to loosen and freshen the flavor.
5. Assemble & Toss
- Large Bowl: Combine hot pasta, sliced chicken, asparagus, and pesto.
- Add Liquid: Pour in reserved pasta water a little at a time until sauce coats evenly and becomes silky.
- Finish with Lemon: Squeeze juice of ½ lemon over the top and toss again.
- Adjust Seasoning: Taste—add more salt, pepper, or a drizzle of olive oil as needed.
Pro Tip: Toss vigorously to ice-cream-scoop the sauce into every nook and cranny of the pasta shape.
Plating & Serving Suggestions
- Family Style: Transfer to a large serving bowl and garnish with torn basil leaves, extra grated cheese, and a sprinkle of toasted nuts.
- Individual Plates: Warm plates in the oven (200°F for 5 minutes), then mound pasta in the center and fan chicken slices on top.
- Pairings: A crisp green salad, garlic bread, and a chilled glass of Pinot Grigio or Sauvignon Blanc complete the meal.
Tips & Variations
| Tip Category | Details |
|---|---|
| Make-Ahead | Marinate chicken up to 2 hrs ahead; prepare pesto a day ahead (keep refrigerated). |
| Storage | Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet. |
| Protein Swap | Try shrimp (grill 2–3 min per side) or tofu (press, marinate, then pan-fry). |
| Veggie Swap | Broccoli, snap peas, or cherry tomatoes are delicious alternatives. |
| Nut-Free | Omit nuts; add a spoonful of sunflower seed butter to pesto for body. |
| Creamy Twist | Stir in 2 tbsp ricotta cheese or mascarpone when tossing for extra richness. |
| Flavor Boosters | Add sun-dried tomatoes, olives, or roasted red peppers to the final toss. |
Nutritional Highlights
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 480 kcal |
| Protein | 32 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
- Asparagus: High in vitamins A, C, K, and folate.
- Basil: Rich in antioxidants and anti-inflammatory compounds.
- Olive Oil: Offers heart-healthy monounsaturated fats.
Frequently Asked Questions
1. Can I use frozen asparagus?
Yes—thaw, pat dry, and roast/grill longer (12–15 minutes) until tender to avoid sogginess.
2. How do I keep pesto green?
Blanch basil leaves in boiling water for 5 seconds, then shock in ice water before blending. This “sets” the color.
3. My pesto is too thick—how can I thin it?
Stir in reserved pasta water, lemon juice, or extra olive oil a tablespoon at a time until you reach the desired consistency.
4. Can I make this dairy-free?
Omit the cheese in the pesto. Add 2 tbsp nutritional yeast for a cheesy flavor without dairy.
5. How do I reheat leftovers without drying out the chicken?
Warm gently in a skillet over low heat, adding a splash of water or olive oil, until heated through.
6. What wine pairs best with this dish?
Choose a crisp, unoaked white such as Pinot Grigio, Sauvignon Blanc, or a light Vermentino.
Conclusion
This Grilled Chicken and Asparagus Pesto Pasta is a celebration of spring produce and simple grilling techniques.
With make-ahead options, flexible ingredient swaps, and a sauce that comes together in minutes, it’s a recipe you’ll return to all season long.
Gather around the table, toss the pasta one more time, and enjoy the bright flavors of sunshine on your plate. Buon appetito!
