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Delicious grilled chicken and asparagus pesto pasta served in a bowl

Grilled Chicken and Asparagus Pesto Pasta

A comforting bowl of pasta featuring smoky grilled chicken, tender asparagus, and vibrant pesto, perfect for weeknights or entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (fettuccine or your choice) Fettuccine works beautifully because its wide ribbons hold pesto well.
  • 2 pieces grilled chicken breasts, sliced Use grilled chicken for smoky flavor; rotisserie chicken is an easy shortcut.
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces Choose fresh, firm stalks.
  • 1 cup pesto sauce Homemade is best, but store-bought is fine in a pinch.
  • ½ cup cherry tomatoes, halved Adds a burst of acidity and color.
  • 3 tbsp olive oil For sautéing and serving.
  • to taste salt and pepper Go light on salt initially; pesto and Parmesan can be salty.
  • for serving grated Parmesan cheese Optional topping.

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and set aside.
Sauté Asparagus
  1. In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté for about 4–5 minutes, until tender but still crisp.
  2. Tip: Don’t overcook the asparagus; it should retain a slight snap.
  3. Variation: For a deeper flavor, roast asparagus at 425°F (220°C) for 10–12 minutes.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked pasta, grilled chicken, sautéed asparagus, pesto sauce, and cherry tomatoes. Toss gently to combine.
  2. Tip: If the pesto seems thick, add a splash of reserved pasta water.
Season and Serve
  1. Season with salt and pepper to taste.
  2. Serve warm, topped with grated Parmesan cheese.

Notes

For nutty pesto, toast the pine nuts briefly. For a creamier sauce, stir in some cream when mixing. For a vegetarian option, use sautéed mushrooms instead of chicken.