One Pot Creamy Spaghetti with Asparagus and Chicken
My love for one pot meals has no bounds! This one is a creamy spaghetti dish, bulked up with asparagus and tender chunks of chicken breast. An all-in-one meal that the entire family can enjoy. The best part: only one pot to clean once the meal is over. Ready in under half an hour, this spaghetti is creamy, filling, delicious, and surprisingly lightened-up. If you are looking for a delicious way to add veggies to your day, make this one pot creamy spaghetti with asparagus and chicken.
Course dinner, lunch, main course
Keyword one pot pasta
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 512kcal
Author Steph
Equipment
dutch oven or large pot
Ingredients
Chicken
2lbschicken breastraw; cut into bite-sized chunks
1tsponion powder
1tspgarlic powder
1tspItalian seasoning
1tspkosher salt
Pasta
2shallots
4clovesgarlic
3cupschicken broth
2cupsunsweetened cashew milk
14.5ozprotein spaghettiused: Barilla Plus Spaghetti (one box)
5cupsasparagusraw, cut into bite-sized pieces; 2 bunches
1lemonzested and juiced
1/4cupreduced fat cream cheese
1/2cuppecorino romano cheese
1/2tsponion powder
1/2tspgarlic powder
1/2tsporegano
1/2tspkosher salt
1/4cupparsleyfresh
1/4cupbasilfresh
Instructions
Combine the spices for the chicken.
Cut the chicken into bite-sized cubes, and toss in the spice blend.
Preheat a Dutch Oven or large pot over medium high heat, and spray with olive oil spray.
Cook the chicken in two batches, careful not to overcrowd the pot (this steams the chicken). Cook the chicken for 2-3 minutes per side, or until golden brown.
The chicken will not be cooked through at this point; remove the chicken from the pot and set aside, and repeat with the remaining pieces.
Slice the shallots and mince the garlic.
Add more olive oil spray to the pot, and add the shallots. Sauté for 5 minutes or until tender.
Chop the asparagus into bite-sized pieces.
Add the garlic to the pot and cook for 1 minute or until fragrant.
Add the broth and milk to the pot, along with the zest and juice of the lemon.
Bring this liquid to a boil, and then add the chicken back to the pot, along with the uncooked pasta and the asparagus.
Reduce the heat to a medium simmer. Cover the pot and cook for 12-15 minutes or until the asparagus is tender and the pasta is cooked.
Stir in the cream cheese, romano cheese, garlic powder, oregano, onion powder, and salt.