Grilled Chicken Asparagus Pasta with Parsley Pesto
Elevate your weeknight dinner game with this flavorful Grilled Chicken Asparagus Pasta with Parsley Pesto! Tender grilled chicken breasts and smoky asparagus combine perfectly with al dente pasta, all coated in a vibrant homemade parsley pesto. This easy yet elegant dish features fresh, wholesome ingredients like zesty lemon, nutty Parmesan, and your choice of walnuts or pine nuts, blended into a silky pesto that ties everything together. Perfectly balanced and bursting with flavor, this pasta recipe is ideal for a quick family meal or a casual dinner party. Serve it hot with a sprinkle of extra Parmesan and a touch of fresh parsley for a stunning finish. It's a fast, healthy, and delicious way to enjoy seasonal ingredients!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Asparagus
- 12 ounces Pasta (such as fettuccine or linguine)
- 1 cup Fresh parsley leaves, packed
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Walnuts or pine nuts
- 2 pieces Garlic cloves
- 0.5 cup Extra virgin olive oil
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 cup Water (reserved pasta water)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Use this marinade to coat both sides of the chicken breasts.
Trim the woody ends off the asparagus and toss the spears with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper.
Grill the chicken breasts for about 6-8 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 into thin strips.
Grill the asparagus for 4-6 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and cut into 2-inch pieces.
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Make the parsley pesto: In a food processor, combine the parsley, Parmesan cheese, walnuts or pine nuts, garlic, 1 tablespoon of lemon juice, 1/4 cup olive oil, and a pinch of red pepper flakes (if using). Blend until smooth, adding more olive oil if needed to achieve your desired consistency.
In a large mixing bowl, combine the cooked pasta, parsley pesto, sliced grilled chicken, and grilled asparagus. Toss until everything is evenly coated, adding reserved pasta water a little at a time to loosen the sauce if needed.
Taste and season with additional salt and black pepper if necessary.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
