Penne with Chicken and Asparagus

Recipe View Gather all ingredients and have them prepped and ready to go.

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 10-12 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water.

Recipe View While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate lined with paper towels.

Recipe View Pour the chicken broth into the same skillet. Add the asparagus, sliced garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until the asparagus is crisp-tender, about 5-8 minutes.

Recipe View Return the cooked chicken to the skillet with the asparagus. Cook for another 2-3 minutes, until everything is heated through.

Recipe View Add the drained penne pasta to the skillet with the chicken and asparagus mixture. Toss well to combine. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Recipe View Remove from heat and stir in the remaining 2 tablespoons of olive oil. Sprinkle with 1/4 cup of grated Parmesan cheese. Toss again to coat.

Recipe View Serve immediately, garnished with additional Parmesan cheese, if desired.