1 (12 oz) box Penne pasta
2 chicken breasts, cut in bite-size pieces
1 Tbsp olive oil
1 bunch asparagus, ends removed
2 Tbsp minced garlic
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
red pepper flakes pinch of
1/2 cup chicken broth
1/4 cup half n half
4 oz goat cheese cheese
1/3 cup shredded parmesan cheese
salt and pepper
1. Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus, reserving about 1/4 cup of the pasta water.
2. Heat olive oil in a skillet over medium-high heat. Add chicken cook for 3-4 minutes, browning it on all sides. Reduce heat to medium. Add the garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. Saute for 5 minutes.
3. Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined and the cream cheese is melted.
4. Add cooked pasta and asparagus toss to combine. If needed, add reserved cooking water until you reach your desired consistency. Add remaining parmesan cheese, and salt and pepper to taste.