Ingredient

• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• ¼ teaspoon garlic powder, or more to taste
• salt and ground black pepper to taste
• ½ cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• ¼ cup grated Parmesan cheese

Direction

1. Gather the ingredients.
2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. While the pasta is cooking, heat 3 tablespoons oil in a large skillet over medium-high heat. Stir in chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, about 5 minutes.
4. Transfer chicken to a paper towel-lined plate.
5. Pour chicken broth into the skillet. Add asparagus, garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes.
6. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
7. Transfer drained penne to a large bowl. Pour chicken mixture over top and mix until well combined. Let sit for about 5 minutes.
8. Stir in remaining 2 tablespoons olive oil, then sprinkle with Parmesan cheese.