Creamy one pot chicken + asparagus pasta from Annaliese Wegner Modern Day Farm Chick

One Pot Creamy Chicken + Asparagus pasta

Think Spring with this One Pot Creamy Chicken + Asparagus Pasta!

I don’t know about you guys, but we are READY for spring here on the farm. It feels like this is the winter that never ends. We’re at the point where we’re crabby and sick of the cold.

#ThemWegnerTwins have been running wild playing in the mud on the farm (if you saw one of my recent Instagram stories you’d know about how Lane lost his boots in the mud), but man we’re over it and ready for warm and DRY weather. 

We’re thinking Spring with this one pot creamy chicken and asparagus pasta! Mainly because I can’t wait for there to be fresh asparagus out in the yard that I can use for this recipe – talk about fresh! It’s so easy and only takes one pot to make – it doesn’t get any better than that. 

Make this for a quick meal after chores or when you need a fast weeknight meal to make!


1 pound Boneless Skinless Chicken Breast

1 teaspoon Oil

1 tablespoon of butter

4 cups Rotini, or any other short pasta shape

2 cups Chicken Broth

2 cups Cold Milk

1 teaspoon Garlic Powder

1 teaspoon of Italian seasoning 

1 pound Asparagus, sliced into 1 inch pieces

1-2 cups of Italian cheese blend

1 tablespoon of lemon juice. 

8 oz of button mushrooms(optional)

Salt and Pepper, to taste


  1. Season the chicken breasts with salt and pepper on both sides. 
  2. To a large skillet, add oil and heat. Brown the chicken on both sides, then reduce the heat to medium and cover the skillet with a lid. Checking from time to time, cook the chicken until it’s done all the way to the center and juices run clear. Remove the chicken from the skillet, cover and set aside. 
  3. (Optional) Add a tablespoon of butter to the skillet and cook mushrooms until tender. Set aside. 
  4. In the same pot, add the pasta, broth, milk, Italian seasoning and garlic powder to the skillet. Season with salt and pepper and stir well. Bring to a boil, then reduce the heat and simmer for 5 minutes (do not cover with a lid). Add the sliced asparagus and finish cooking until the pasta and asparagus are done and the sauce has thickened.
  5. Stir cheese, lemon and mushrooms into the pasta. Slice the chicken breast and serve immediately with the pasta.