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This smoky grilled chicken pasta with asparagus blends charred meat and veggies with fresh pesto and zesty lemon hints. It's a filling yet light meal that brings together Italian tastes - just right for warm weather dining.
I came up with this dish during spring's asparagus boom when I needed ways to use all those fresh veggies. It's now what we turn to on crazy nights when we want something good but don't have time to spend hours cooking.
Ingredients
- Boneless skinless chicken breasts: Gives you clean protein that picks up amazing smoky notes from grilling
- Italian seasoning blend: Cuts down prep while adding signature Mediterranean taste
- Fresh asparagus: Offers seasonal goodness that goes hand-in-hand with the pesto
- Rotini pasta: Features twists that catch sauce perfectly
- Pesto sauce: Serves as the taste base with garlic, basil and nutty elements
- Fresh lemon juice: Lifts every flavor and cuts through the pesto's richness
- Pecorino Romano cheese: Brings a salty kick that pulls the whole dish together
- Pine nuts: Adds a soft crunch and true Italian feeling
- Fresh basil garnish: Boosts the herby quality in the pesto
Step-by-Step Instructions
- Cook The Pasta:
- Fill a big pot with heavily salted water and bring to a boil. Add rotini and cook until al dente, typically 8-10 minutes. Give it a stir now and then to stop it sticking. Save 1/4 cup of the water before draining in case your sauce needs thinning later.
- Prepare The Grill:
- Get your grill hot to medium-high, around 400-425°F. Be sure the grates are clean and slightly oiled to avoid sticking. A well-heated grill gives you good browning without cooking the food too much.
- Season The Proteins And Vegetables:
- Coat chicken breasts with olive oil then sprinkle generously with Italian seasoning, kosher salt, and black pepper. For asparagus, lay them out on a foil-covered tray, drizzle with oil, add salt and pepper. Toss them until they're evenly coated.
- Grill The Chicken:
- Put your seasoned chicken right over the heat. Cook for 4-6 minutes until you see grill marks and the meat lets go of the grates easily. Turn once and grill another 4-6 minutes until it hits 160-165°F inside. Let it sit for 5 minutes before cutting so the juices stay in.
- Grill The Asparagus:
- While your chicken cooks, put asparagus across the grill bars so they won't drop through. Grill about 2 minutes until slightly charred, then flip them with tongs and cook another 1-2 minutes until they're tender but still crisp with nice grill marks. After they cool a bit, cut into 2-inch pieces.
- Combine And Finish The Dish:
- Take a big serving bowl and mix the cooked pasta, sliced chicken, and chopped asparagus. Pour in the pesto, squeeze fresh lemon juice, and toss in shredded cheese. Gently mix everything until it's all coated. Take a taste and add more salt and pepper if needed. Sprinkle toasted pine nuts and fresh basil on top before you serve.
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For me, the grilled asparagus really makes this dish special. Grilling 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.
Make Ahead Options
You can totally prep this pasta ahead of time, and it actually gets tastier sitting in the fridge. Make it up to two days before and keep it in a sealed container. I often cook twice as much on Sundays for quick grab-and-go lunches all week. If you're eating it cold, pull it out about 20 minutes early so the flavors can wake up. When warming it up, add a splash of oil and heat it slowly on the stove.
Ingredient Substitutions
What's great about this dish is how adaptable it is. You can swap in 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 shapes do the trick – ziti, penne, or bow ties all hold sauce nicely. Buying pesto saves time, but homemade tastes way better if you've got fresh basil growing. Need to skip dairy? Just use plant-based pesto and leave off the cheese.
Serving Suggestions
This pasta goes really well with a simple arugula salad and lemon dressing for a complete meal. Having friends over? Add some garlic bread and pour a light Pinot Grigio or Sauvignon Blanc that goes with the herby pesto flavors. The dish is perfect for outdoor eating or picnics since it tastes good at room temp too. Want to make it look fancy? Serve in a wide shallow bowl with some parmesan shavings and a drizzle of good 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. Pop it on a medium-high heat grill for about 4-6 minutes each side until it hits 160°-165°F inside. Let it cool down a bit before you cut it.
- → What grilling tips are best for asparagus?
Mix your asparagus with a splash of olive oil and a pinch of salt and pepper. Put them sideways on a medium-high heat grill for roughly 2 minutes per side till they're soft but still have some snap. Cut them smaller after cooking.
- → What kind of pasta works best?
Twisted rotini really grabs onto the sauce nicely, but other small shapes like bow-tie farfalle or tube-shaped penne will do the trick too.
- → Can I make this dish ahead of time?
Absolutely, you can fix this meal beforehand and serve it straight from the fridge or warmed up. 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?
Regular Parmesan makes a fantastic backup if you can't get your hands on Pecorino Romano.