Grilled Chicken & Asparagus Pasta with Parsley Pesto

I remember the first time I made pesto from scratch. The scent of fresh parsley filled my tiny apartment, mingling with the nutty aroma of toasted pine nuts. It was a revelation – a vibrant green sauce that transformed ordinary pasta into something extraordinary. This Grilled Chicken & Asparagus Pasta with Parsley Pesto takes that simple pleasure and elevates it with smoky grilled flavors. It’s a celebration of summer on a plate.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Varies (see substitutions for gluten-free and dairy-free options)

Ingredients

For the Pesto:

• 1 cup packed fresh parsley
• ½ cup olive oil
• ⅔ cup freshly grated parmesan cheese
• 2 tablespoons toasted pine nuts
• 4 cloves garlic, minced

For the Pasta:

• 1 lb asparagus
• 3 cups penne pasta
• 1 sweet red pepper, cut into thin strips
• ½ cup sun-dried tomatoes packed in oil, drained and cut into small pieces
• 2 boneless chicken breasts

Equipment Needed

• Food processor
• Grill or grill pan
• Large pot
• Large bowl

Instructions

1. Prepare the Pesto: In a food processor, combine the parsley, olive oil, parmesan cheese, toasted pine nuts, and minced garlic. Process until smooth, scraping down the sides as needed. Set aside. Note: Pesto can be prepared up to 2 days in advance and refrigerated. Bring to room temperature and stir before using.

2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts until cooked through, about 20-25 minutes, flipping halfway through. A meat thermometer inserted into the thickest part should register 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.

3. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well.

4. Prepare the Asparagus: Snap off the tough ends of the asparagus. When the chicken breasts are almost done, grill the asparagus spears whole on the grill for about 5 minutes, turning occasionally, until tender-crisp and slightly charred. Remove from the grill and cut into 2-inch pieces.

5. Assemble the Pasta: In a large bowl, toss together the cooked penne pasta, sliced grilled chicken, grilled asparagus, red pepper strips, and sun-dried tomatoes.

6. Add the Pesto: Gently stir in the prepared parsley pesto. Be careful not to overmix, as this can cause the pasta to become sticky.

7. Serve Immediately: Serve the pasta immediately. Garnish with extra grated parmesan cheese and a sprinkle of toasted pine nuts, if desired.

Expert Tips & Tricks

• Pesto Perfection: For the best pesto, use fresh, high-quality ingredients. Don’t be afraid to experiment with different herbs – basil, mint, or even spinach can be added for a unique flavor. Toasting the pine nuts enhances their flavor and adds a pleasant crunch.
• Grilling Guidance: To prevent the chicken from sticking to the grill, brush it lightly with olive oil before grilling. Ensure the grill is properly preheated. For the asparagus, a light char is desirable, but watch carefully to prevent burning.
• Pasta Pro-Tips: Cooking the pasta al dente ensures it holds its shape and texture when tossed with the other ingredients. Don’t overcook it! Be sure to reserve about 1/2 cup of pasta water before draining. If the pasta seems dry after adding the pesto, add a tablespoon or two of the pasta water to create a creamier sauce.
• Make-Ahead Magic: The pesto and grilled chicken can be prepared a day ahead of time. Store them separately in the refrigerator and combine them with the pasta and vegetables just before serving. This is a great time saver for busy weeknights.
• Flavor Boost: For an extra layer of flavor, marinate the chicken breasts in Italian dressing or a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.

Serving & Storage Suggestions

Serve this Grilled Chicken & Asparagus Pasta with Parsley Pesto warm, as a main course. It pairs well with a simple side salad and crusty bread. For a more elegant presentation, arrange the pasta on individual plates and garnish with a sprig of fresh parsley and a sprinkle of parmesan cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of olive oil or water to prevent sticking. You can also microwave individual portions. Freezing is not recommended, as the pesto and pasta may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	400mg	17%
Total Carbohydrate	55g	18%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Use gluten-free penne pasta. Ensure that the pesto is also gluten-free. Some store-bought pestos may contain gluten as a thickener.
• Dairy-Free Option: Substitute the parmesan cheese in the pesto with nutritional yeast or a dairy-free parmesan alternative.
• Vegetarian Option: Omit the chicken for a delicious vegetarian pasta dish. Consider adding grilled tofu or chickpeas for extra protein.
• Seasonal Vegetables: Feel free to swap out the asparagus and red pepper for other seasonal vegetables. Zucchini, bell peppers of different colors, cherry tomatoes, or even roasted butternut squash would all be delicious additions.
• Protein Power-Up: Add grilled shrimp, salmon, or steak instead of chicken for a different protein source.
• Nut-Free Pesto: Replace the pine nuts with sunflower seeds or pumpkin seeds for a nut-free pesto.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pesto instead of making my own?
A: Yes, you can use store-bought pesto to save time. However, homemade pesto will always have a fresher, more vibrant flavor. Be sure to choose a high-quality pesto made with fresh ingredients.

Q: How do I prevent the asparagus from falling through the grill grates?
A: You can either use a grill basket or place the asparagus perpendicular to the grates to prevent them from falling through. Alternatively, use thicker asparagus spears.

Q: Can I make this pasta ahead of time?
A: While the individual components can be made ahead of time, it’s best to assemble the pasta just before serving to prevent it from becoming dry or sticky.

Q: What if I don’t have a grill?
A: You can use a grill pan on your stovetop or roast the chicken and asparagus in the oven. Roast the chicken at 400°F (200°C) for about 20-25 minutes, and the asparagus for about 10-15 minutes.

Q: Can I add other vegetables to this pasta?
A: Absolutely! Feel free to add any vegetables you like, such as zucchini, bell peppers, mushrooms, or spinach.

Final Thoughts

This Grilled Chicken & Asparagus Pasta with Parsley Pesto is a dish that’s both easy to make and impressive to serve. The combination of smoky grilled flavors, fresh pesto, and perfectly cooked pasta is simply irresistible. I encourage you to give this recipe a try and make it your own. Don’t hesitate to experiment with different ingredients and variations to create a dish that reflects your personal taste. Share your creations and feedback – I’d love to hear how it turns out! Consider pairing it with a crisp glass of Pinot Grigio for a delightful meal.