Ingredients
12ozpenne pasta,or any preferred pasta
1lbchicken breast,boneless skinless, cut in small pieces
1tbspolive oil
1bunchfresh asparagus spears,ends removed
1½tbspgarlic,minced
¼tsponion powder
1tspdried basil
1tspdried oregano leaves
pinch red pepper flakes,crushed
½cuplow-sodium chicken broth
¼cuphalf and half,or substitute whole milk or cream
4ozcream cheese,cut into pieces
⅓cupparmesan cheese,freshly grated
salt and freshly ground black pepper,to taste
Preparation
Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.
Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.
Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.
Add cooked pasta and asparagus toss to combine.
Add remaining parmesan cheese and salt and pepper, to taste.
Taste and adjust seasonings, if needed. Add a splash of milk or chicken broth to thin the sauce, if needed.
