Description
This Grilled Chicken Asparagus Pasta is a delicious and healthy dinner option that combines tender grilled chicken breasts with crisp asparagus and perfectly cooked pasta. Tossed in a light garlic and olive oil sauce, finished with Parmesan cheese and a squeeze of fresh lemon juice, this dish offers a flavorful and balanced meal perfect for any night of the week.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
Pasta
- 8 oz. pasta (fettuccine or penne)
Marinade and Sauce
- 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
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
Garnish (optional)
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the marinade: In a small bowl, mix 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and pepper. Coat chicken breasts thoroughly with this marinade, place in a resealable bag or shallow dish, cover, and refrigerate for at least 30 minutes up to 2 hours.
- Preheat the grill: Heat your grill to medium-high heat or warm a grill pan on the stovetop over medium-high heat.
- Grill the chicken: Remove chicken from marinade and grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice into strips.
- Blanch the asparagus: Bring a pot of salted water to a boil. Add asparagus pieces and blanch them for 2-3 minutes until bright green and tender-crisp. Transfer immediately to ice water to halt cooking.
- Drain and dry asparagus: After cooling in ice water, drain asparagus and pat dry with paper towels.
- Cook the pasta: Return the boiling water to a boil and add pasta. Cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Reserve pasta water: Before draining pasta, reserve 1 cup of pasta cooking water.
- Drain pasta: Drain pasta in a colander without rinsing.
- Sauté asparagus: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add blanched asparagus and sauté for 2-3 minutes until heated through.
- Combine pasta and asparagus: Add drained pasta to the skillet with asparagus and toss to combine.
- Create creamy sauce: Gradually pour in reserved pasta water while stirring until the mixture reaches a creamy consistency.
- Add grilled chicken: Toss sliced grilled chicken into the pasta and asparagus mixture.
- Finish with cheese and lemon: Sprinkle Parmesan cheese and drizzle lemon juice over the pasta. Toss until cheese melts and ingredients are well combined. Adjust salt and pepper to taste.
- Serve: Plate the grilled chicken asparagus pasta in bowls or on plates.
- Garnish: If desired, sprinkle chopped fresh basil and add additional Parmesan cheese on top.
- Enjoy: Serve immediately and enjoy your delicious, healthy meal!
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor.
- Do not overcook asparagus; blanching helps retain its texture and color.
- Reserve pasta water is key to achieving a creamy sauce without added cream.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Fresh basil adds a bright, fresh note but is optional.
