Description
This grilled chicken asparagus pasta is a delicious and healthy dinner option combining perfectly grilled chicken breasts, tender-crisp asparagus, and al dente pasta tossed in a creamy, garlicky sauce with Parmesan cheese and a hint of fresh lemon. Quick to prepare and full of flavor, it’s perfect for a nutritious weeknight meal.
Ingredients
Scale
Pasta and Vegetables
- 8 oz. pasta (fettuccine or penne)
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided: 2 tbsp for marinade, 1 tbsp for sautéing)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Additional Ingredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (optional for garnish)
- Juice of 1 lemon
Instructions
- Prepare the Marinade: 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 to coat evenly. Seal and refrigerate for 30 minutes to 2 hours to enhance flavor.
- Preheat the Grill: Heat your grill to medium-high. If using a grill pan, place it on the stove over medium-high heat to preheat.
- Grill the Chicken: Remove the chicken from the marinade and grill for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing into strips.
- Blanch Asparagus: Bring a pot of salted water to boil, add asparagus pieces, and blanch for 2-3 minutes until bright green and tender-crisp. Transfer immediately to an ice water bath to halt cooking.
- Drain Asparagus: After cooling, drain the asparagus and pat dry lightly with a paper towel to remove excess water.
- Cook Pasta: Using the same boiling water, cook pasta according to package instructions for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, save about 1 cup of pasta cooking water for later use in the sauce.
- Drain Pasta: Drain the pasta in a colander but do not rinse it, so the starch helps the sauce adhere.
- Sauté Asparagus: Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the blanched asparagus and sauté for 2-3 minutes until heated through.
- Add Pasta to Skillet: Toss the drained pasta with the asparagus in the skillet, combining them well.
- Create Creamy Sauce: Gradually pour in reserved pasta water while stirring to create a creamy sauce. Add water slowly to reach desired consistency.
- Add Chicken: Add sliced grilled chicken to the skillet and toss everything to combine evenly.
- Finish with Cheese and Lemon: Sprinkle grated Parmesan cheese over the pasta and drizzle lemon juice. Toss until the cheese melts and is fully incorporated. Adjust salt and pepper to taste.
- Serve: Plate the pasta into bowls or onto plates.
- Garnish: Optionally, top with fresh chopped basil and extra Parmesan cheese.
- Enjoy: Serve immediately and enjoy this flavorful and healthy grilled chicken asparagus pasta!
Notes
- Marinating chicken for longer enhances flavor but do not exceed 2 hours to prevent texture changes.
- If a grill is unavailable, use a grill pan on the stovetop for similar results.
- Reserve pasta water is critical for creating a creamy sauce without adding cream.
- Blanching asparagus keeps it tender yet crisp and preserves vibrant color.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
