One-Pot Pasta With Chicken And Asparagus

Meri Raffetto

One-Pot Pasta With Chicken And Asparagus feature image

Pasta is a fairly simple dish to make. More importantly, it tastes good every time. I’ve literally never been disappointed after eating spaghetti. That’s why I was intrigued when I first started to see one-pot pasta dishes hit the foodie blogosphere. My first thought, is this too good to be true? Pasta made even easier; with less pots and pans to wash? Yessss. It’s true and it’s worth it. No more colander, no more sauce pan. Everything cooks together in the same pot. In roughly twenty minutes you have a complete meal, with whole grains, protein and veggies! I was worried the noodles wouldn’t cook thoroughly with so little liquid, but they do. Better yet, you get a bolder flavor cooking the noodles in chicken stock and tomatoes, than you would with just plain water. Try it out tonight, you won’t be disappointed!


PREP TIME: 5 mins

COOK TIME: 20 mins

TOTAL TIME: 25 mins

Serves: 4


  • 1 tbsp olive oil
  • 1 chopped yellow onion
  • 6 garlic cloves, minced
  • 1-2 thinly sliced chicken breasts, cut in ½ inch pieces
  • 14.5 ounce can diced tomatoes
  • 2 cups chicken stock
  • ½ tsp dried oregano
  • 8 ounces whole grain pasta
  • 1 bunch asparagus, chopped into 2 inch spears
  • 1 tsp salt
  • 1 ounce parmesan cheese, grated
  • cherry tomatoes


  1. Heat a large pot over medium heat. Add oil.
  2. Add onion and garlic to pan, sauce until onions start to brown.
  3. Add tomatoes, stock oregano, and pasta. Bring to a boil. Make sure noodles are covered in liquid.
  4. After cooking 5 minutes add asparagus spears and cook 3-5 minutes longer.
  5. Add salt, check pasta to see if its al dente.
  6. Sprinkle with cheese and cherry tomatoes.


  • Meri Raffetto

    Meri Raffetto was the original founder of Real Living Nutrition. A triplet mom and author of the Glycemic Index Diet for Dummies and coauthor of the Glycemic Index Cookbook for Dummies, and Mediterranean Diet Cookbook for Dummies.