Twin Cities Mom Collective

Family Favorite Weeknight Meal: One Pot Chicken + Asparagus Lemon Cream Pasta

This is one of those no-fail, works-every-time, tastes-amazing, kiddos-adored, easy-as-pie meals that we just can’t get enough of.  It tastes indulgent.  It’s full of nutrients.  And it’s quick enough for a busy weeknight but elegant enough for a Sunday meal or entertaining.

Family Favorite Weeknight Meal: One Pot Chicken + Asparagus Lemon Cream Pasta | Twin Cities Moms Blog

Really, there’s nothing to it.  Brown your chicken and asparagus.  Drop the rest of the ingredients into the pot, including the pasta, and let it simmer away.  That’s it.  You’ll be shocked at the flavor that happens in that pot.  Lemony, creamy, savory goodness.   Added bonus: there’s a good chance your non-loving asparagus family members are going to change their minds with this one.  Yes!

One Pot Chicken + Asparagus Lemon Cream Pasta

notes: regular pasta will work great here, too, but be sure to use brown rice or quinoa for gluten free-versions of this dish


1 Tablespoon Olive Oil

1 Tablespoon Unsalted Butter

1 Pound Boneless, Skinless Chicken Breast Fillets, seasoned with salt + pepper

1/2 Pound Asparagus, woody ends trimmed and cut into 1 inch pieces

2 Garlic Cloves, finely chopped

3/4 Teaspoon Kosher Salt

1/2 Teaspoon Dried Thyme or 2 Teaspoons Chopped Fresh Thyme

1/8 Teaspoon Black Pepper

4 Cups Chicken Stock

1 1/2 Cups Whole Milk

16 Ounces Brown Rice or Quinoa Spaghetti

1/4 Cup Fresh Lemon Juice

1/4 Cup Grated Parmesan Cheese

Crushed Red Pepper Flakes, for serving, optional


Heat the olive oil and butter in a pasta pot or dutch oven over medium heat. Add the chicken and cook, top side down, for 7 minutes or until the chicken is nicely browned. Flip the chicken and cook for an additional 7 minutes or until chicken is cooked through. Remove chicken to a plate and set aside. Let chicken cool for 5 minutes and then slice into strips.

Add asparagus to the pot and cook for 2 minutes, stirring often. Remove asparagus and set on the plate with the chicken.

Add the garlic, salt, thyme, pepper, chicken stock, milk and pasta to the pot. Bring the pot to a boil over medium high heat. Once at a boil, drop the heat to medium and gently boil, stirring often with a fork to break up the noodles, for about 7 minutes or until pasta is cooked just al dente and most of the liquid is absorbed. Stir in the lemon juice, parmesan, sliced chicken and asparagus. Serve topped with crushed red pepper flakes, if desired. Serves 4-6.

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