1-Getting started with this recipe is as easy as boiling water and chopping a few things. First, cook 12 ounces of penne pasta according to the package directions and add the asparagus in the last 5 minutes so it turns tender. Once done, drain everything together and set it aside.

2-Next, heat 1 tablespoon of olive oil in a skillet over medium-high heat and add the 1 pound of chicken pieces, browning them for about 2 minutes. Then, lower the heat to medium and mix in 1 and 1/2 tablespoons of minced garlic, 1/4 teaspoon onion powder, 1 teaspoon basil, 1 teaspoon oregano, and a pinch of red pepper flakes. Let this cook for another 2 minutes to build those flavors.

3-Pour in 1/2 cup of chicken broth, 1/4 cup of half and half, 4 ounces of cream cheese, and half of the 1/3 cup grated parmesan cheese. Stir well until everything combines smoothly and the chicken cooks through completely. For a smoother sauce, add a splash of milk or broth if it gets too thick.

4-Toss the cooked pasta and asparagus into the skillet to coat them evenly with the sauce. Finish by stirring in the rest of the parmesan cheese, then season with salt and pepper to taste. This step brings it all together for a meal that’s ready in about 25 minutes and serves 5 people nicely.