Grilled Chicken and Asparagus Pesto Pasta You’ll Crave All Summer
If you love pasta salad but want something heartier and fresher, this grilled chicken and asparagus pesto pasta is for you. It’s full of bold flavor from juicy grilled chicken, crisp-tender asparagus, and the bright, herby kick of pesto. The addition of cashew pieces and parmesan cheese brings just the right crunch and richness to round everything out.
Grilled Chicken and Asparagus Pesto Pasta
This is one of those recipes that’s easy enough for a weeknight but also impressive enough to serve at a summer cookout. It pairs well with light sides like a simple cucumber tomato salad with bacon, garlic bread, or even a creamy homemade coleslaw. You can serve it warm, at room temperature, or chilled — it holds up beautifully in the fridge, making it a great make-ahead dish for busy days or meal prep.
What makes this pasta stand out is the balance of textures and flavors — juicy grilled chicken, crisp veggies, nutty cashews, tangy lemon juice, and that signature pesto punch. You don’t need a long list of ingredients to make something that tastes like you spent way more time than you did.
What You Will Love About This Recipe
Comes together in under 30 minutes
Uses simple ingredients with tons of flavor
Perfect for meal prep or entertaining
Pesto, parmesan, and lemon make a fresh, bold combo
Great served warm or cold
Ingredients
- 1 pound boneless chicken breasts
- 1 pound of asparagus ends trimmed
- 1 teaspoon Italian seasoning
- 1 16 oz box of rotini pasta
- Olive oil, kosher salt and fresh black pepper to your taste
- 1/2 cup pesto
- 1 TBSP lemon juice
- 3 tablespoons shredded parmesan cheese
- 3 TBSP cashew pieces
- Chopped basil and parmesan to garnish (Optional)
- Cook the pasta al dente, drain and put into a large serving bowl.
- Pre heat the grill to medium-high heat.
- Prepare the chicken by coating with salt, pepper and Italian seasoning. Grill for about 6-10 minutes or until fully cooked.
- One the other side of the grill line with foil and place oiled asparagus spears and grill for about 2 minutes then flip and grill for another 1-2 minutes.
- Remove asparagus spears and chop into about 2 inch sections.
- In the large serving bowl with the pasta add in chopped chicken and asparagus and toss to combine. Next add in lemon juice, pesto, cashews and shredded Parmesan cheese. Season with extra salt and pepper to taste. Toss it all together until pasta and ingredients are fully coated.
Tips & Tricks
- Grill the chicken and asparagus at the same time to save time
- Be sure to salt the pasta water for maximum flavor
- Use homemade or store-bought pesto depending on your time
- Cashew pieces give the best texture, but pine nuts or walnuts work too
- For a vegetarian version, skip the chicken and add white beans or grilled tofu
FAQs
Grilled Chicken And Asparagus Pesto Pasta
Grilled chicken and asparagus pesto pasta is the perfect combination of chicken, asparagus, pasta, and pesto that is topped with parmesan cheese and cashew pieces. You will love how quickly this comes together for a quick meal any night of the week.
Ingredients
- 1 pound boneless chicken breasts
- 1 pound of asparagus ends trimmed
- 1 teaspoon Italian seasoning
- 1 16 oz box of rotini pasta
- Olive oil, kosher salt and fresh black pepper to your taste
- 1/2 cup pesto
- 1 TBSP lemon juice
- 3 tablespoons shredded parmesan cheese
- 3 TBSP cashew pieces
- Chopped basil and parmesan to garnish (Optional)
Instructions
- Cook the pasta al dente, drain and put into a large serving bowl.
- Pre heat the grill to medium-high heat.
- Prepare the chicken by coating with salt, pepper and Italian seasoning. Grill for about 6-10 minutes or until fully cooked.
- One the other side of the grill line with foil and place oiled asparagus spears and grill for about 2 minutes then flip and grill for another 1-2 minutes.
- Remove asparagus spears and chop into about 2 inch sections.
- In the large serving bowl with the pasta add in chopped chicken and asparagus and toss to combine. Next add in lemon juice, pesto, cashews and shredded Parmesan cheese. Season with extra salt and pepper to taste. Toss it all together until pasta and ingredients are fully coated.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 517Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 86mgSodium: 373mgCarbohydrates: 36gFiber: 4gSugar: 2gProtein: 41g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
