Grilled Chicken and Asparagus Pesto Pasta
A quick and delicious dish featuring tender grilled chicken, fresh asparagus, and vibrant pesto sauce tossed with al dente pasta, perfect for family dinners or entertaining guests.
Ingredients
Pasta and Vegetables
- 8 oz pasta (such as penne or fettuccine)
- 1 bunch asparagus, trimmed and grilled
Protein
- 2 pieces chicken breasts, grilled and sliced
Sauce and Seasoning
- 1 cup pesto sauce
- 1 piece lemon, juiced
- to taste Salt and pepper
- to taste Parmesan cheese for garnish (optional)
Instructions
Cooking the Pasta
- Fill a large pot with water, adding a pinch of salt. Bring to a rolling boil.
- Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
Grilling Chicken and Asparagus
- Preheat grill or grill pan to medium-high heat. Brush chicken with olive oil and season with salt and pepper.
- Grill the chicken for 6-7 minutes on each side until fully cooked through (internal temperature of 165°F).
- Trim asparagus ends, toss in olive oil, salt, and pepper, then grill for 4-5 minutes until tender and slightly charred.
Combining Ingredients
- In a large mixing bowl, combine cooked pasta, sliced grilled chicken, and chopped asparagus.
- Pour in pesto sauce and lemon juice, and toss together gently. Season with salt and pepper to taste.
Serving
- Serve warm with grated Parmesan on top or chilled as a pasta salad.
Notes
Store any leftovers in an airtight container for up to 3 days; can be frozen for up to 2 months. Consider separating pasta from chicken and veggies for better texture.