Description
This Grilled Chicken Asparagus Pasta is a flavorful and healthy dinner option combining tender grilled chicken breasts, crisp-tender asparagus, and al dente pasta tossed in a light, creamy sauce with Parmesan cheese and a hint of lemon. Perfect for a satisfying weeknight meal that balances protein, vegetables, and carbs in one dish.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
Pasta and Sauce
- 8 oz. pasta (fettuccine or penne)
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
- 1/4 cup fresh basil, chopped (optional for garnish)
Marinade and Cooking Essentials
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and pepper thoroughly. Coat the chicken breasts with this marinade, place them in a resealable bag or shallow dish, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
- Preheat the Grill: Heat your outdoor grill to medium-high or preheat a grill pan on your stovetop over medium-high heat to get it ready for cooking the chicken.
- Grill the Chicken: Remove the chicken breasts from the marinade, place them on the hot grill, and cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Blanch the Asparagus: While the chicken is grilling, bring a pot of salted water to a boil, add the asparagus pieces, and blanch for 2-3 minutes until they turn bright green and slightly tender but still crisp. Transfer asparagus immediately into ice water to cool and stop cooking.
- Drain and Dry Asparagus: After cooling, drain the asparagus and pat dry with paper towels if needed to remove excess moisture.
- Cook the Pasta: Using the same boiling water, cook the pasta according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out and save about 1 cup of the pasta cooking water for the sauce.
- Drain Pasta: Drain the pasta in a colander but do not rinse it to maintain sauce adhesion.
- Sauté the Asparagus: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add blanched asparagus and sauté for 2-3 minutes until heated through.
- Combine Pasta and Asparagus: Add the drained pasta to the skillet and toss together with the asparagus evenly.
- Create Creamy Sauce: Gradually pour reserved pasta water into the skillet while stirring continuously until the mixture becomes creamy and reaches your preferred consistency.
- Add Grilled Chicken: Incorporate the sliced grilled chicken into the skillet and toss thoroughly to combine all elements.
- Finish with Cheese and Lemon: Sprinkle grated Parmesan cheese over the pasta and drizzle fresh lemon juice. Toss well until the cheese melts and integrates fully. Adjust salt and pepper to taste.
- Serve: Portion the grilled chicken asparagus pasta into bowls or plates for serving.
- Garnish and Enjoy: Optionally, garnish with chopped fresh basil and extra Parmesan cheese on top. Serve immediately and enjoy your delicious, healthy meal!
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) enhances the flavor significantly.
- Blanching asparagus keeps it crisp and vibrant; do not overcook to maintain texture.
- Reserving pasta water helps create a creamy sauce without added cream.
- Do not rinse pasta after cooking to allow the sauce to cling better.
- You can substitute penne or fettuccine with any pasta shape you prefer.
- Fresh basil garnish adds a fragrant finish but is optional.
- Use a meat thermometer to ensure chicken reaches safe internal temperature (165°F/75°C).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
