Creamy One-Pot Spaghetti with Asparagus and Chicken

I adore one‑pot meals, and this creamy spaghetti with asparagus and chicken is a favorite. Tender pieces of chicken and bright asparagus cook together with spaghetti in a single pot, producing a creamy, satisfying dinner with minimal cleanup. Ready in under 30 minutes, this dish is filling yet lighter than many cream‑heavy pasta meals. It’s an easy way to add vegetables and protein to weeknight dinners.

Ingredients for one pot creamy spaghetti with asparagus and chicken

Gather the following:

• Chicken breast – raw, cut into bite-sized pieces so it can brown and then finish cooking with the pasta.
• Italian seasoning
• Onion powder
• Garlic powder
• Kosher salt
• Oregano
• Fresh parsley
• Fresh basil
• Spaghetti – any variety will work; a protein‑fortified spaghetti is a great option if you want more protein.
• Asparagus – about 2 bunches (roughly 5 cups when chopped into bite‑sized pieces).
• Shallots
• Garlic
• Chicken broth
• Unsweetened cashew milk – cashew milk adds creaminess; almond or skim milk can be substituted.
• Reduced‑fat cream cheese
• Pecorino Romano cheese

Method

Brown the chicken

Use a Dutch oven or a large, heavy pot for best results. Preheat over medium‑high heat and spray or lightly oil the pot. Toss the chicken pieces with a blend of garlic powder, onion powder, Italian seasoning, and kosher salt. Cook the chicken in two batches to avoid overcrowding; this helps the pieces develop a golden crust instead of steaming. Cook each batch about 2–3 minutes per side, then remove and set aside. The chicken will finish cooking later while simmering with the pasta and asparagus.

Cook the aromatics, pasta, and asparagus

After browning the chicken, add a little more oil or spray to the pot and sauté sliced shallots until they soften, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and cashew milk, then add the zest and juice of one lemon. Bring the liquid up to a boil.

Return the partially cooked chicken to the pot. Add uncooked spaghetti and the chopped asparagus, pushing the pasta down so it is submerged in the liquid. Reduce heat to a medium simmer, cover, and cook 12–15 minutes or until the pasta is tender and the asparagus is cooked through.

When the pasta is tender, stir in the reduced‑fat cream cheese and grated Pecorino Romano until smooth. Add any remaining seasonings—onion powder, garlic powder, oregano, and additional kosher salt—to taste. Fold in fresh parsley and basil, then taste and adjust seasoning as needed.

This recipe yields about 6 servings at roughly 2 cups per serving — generous portions that are both filling and flavorful.

You might also enjoy these other one‑pot recipes:

One Pot Healthy Chicken Parm Pasta

Healthy One Pot Philly Cheesesteak Pasta

One Pot Lighter Cheesy Chicken Rice and Broccoli

One Pot Spaghetti with Tomatoes and Sausage