Description
This Grilled Chicken Asparagus Pasta recipe is a delightful and healthy dinner option combining perfectly grilled chicken breasts, tender-crisp blanched asparagus, and al dente pasta tossed in a creamy Parmesan and lemon sauce. Quick to prepare and full of fresh flavors, it’s an ideal balanced meal for a wholesome weeknight dinner.
Ingredients
Scale
Protein & Vegetables
- 2 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
Pasta & Dairy
- 8 oz. pasta (fettuccine or penne)
- 1/2 cup grated Parmesan cheese
Marinade & Flavorings
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh basil, chopped (optional for garnish)
Instructions
- Marinate the Chicken: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, Italian seasoning, salt, and pepper. Mix well. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are well coated. Refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium-high. If using a grill pan, warm it on the stovetop over medium-high heat to ensure proper cooking temperature.
- Grill the Chicken: Remove chicken from the marinade and place it on the hot grill. Cook 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing into strips.
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add asparagus pieces and blanch for 2-3 minutes, until bright green and tender-crisp. Transfer immediately to a bowl of ice water to stop cooking.
- Drain and Dry Asparagus: After cooling, drain the asparagus and pat dry with a paper towel to remove excess moisture.
- Cook the Pasta: In the same boiling water, add the pasta and cook according to package directions (usually 8-10 minutes) until al dente. Stir occasionally to avoid sticking.
- Reserve Pasta Water: Before draining, scoop out and save about 1 cup of the pasta cooking water for later use in the sauce.
- Drain the Pasta: Drain pasta in a colander without rinsing to preserve starches for the sauce.
- Sauté the Asparagus: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the blanched asparagus and sauté for 2-3 minutes until warmed through.
- Combine Pasta and Asparagus: Add the drained pasta to the skillet with asparagus and toss well to combine.
- Create the Creamy Sauce: Gradually pour in the reserved pasta water while stirring continuously, adding enough to achieve a creamy consistency that coats the pasta.
- Add the Grilled Chicken: Incorporate the sliced grilled chicken strips into the skillet, tossing thoroughly to combine all ingredients.
- Season and Finish: Sprinkle grated Parmesan cheese over the pasta and drizzle with lemon juice. Toss until the cheese melts and everything is well combined. Adjust salt and pepper to taste.
- Serve: Plate the grilled chicken asparagus pasta in bowls or on plates.
- Garnish: Optionally, sprinkle with chopped fresh basil and add extra Parmesan cheese for enhanced flavor and visual appeal.
- Enjoy: Serve immediately and enjoy this flavorful, healthy dinner dish!
Notes
- Marinating the chicken for longer (up to 2 hours) will enhance the flavor.
- Blanching asparagus preserves its vibrant color and crispness.
- Do not rinse pasta after cooking to retain starches that help create the sauce.
- Use reserved pasta water to adjust sauce consistency and creaminess.
- Fresh basil is optional but adds a nice fresh herbal note if available.
- Ensure chicken is fully cooked to 165°F (75°C) for food safety.
