Ingredients
Scale
- 1 lb boneless skinless chicken breasts, pounded to even thickness
- 1 Tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 12 oz penne pasta
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 1/2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 3/4 cup milk (1% recommended)
- 1/4 cup cream or half and half
- 3 oz Neufchatel cheese, diced
- 1/3 cup finely shredded Parmesan cheese
- 4–5 slices bacon, cooked and crumbled (optional)
Instructions
- Combine herbs and season chicken; cook in olive oil until golden.
- Cook penne pasta, saving 1/2 cup of pasta water.
- Melt butter, add flour, cook for 1 minute; stir in garlic, then milk and cream.
- Add Neufchatel and Parmesan to sauce, then mix in pasta, chicken, and asparagus.
- Serve warm and enjoy.
Notes
Pound chicken evenly for uniform cooking.
Watch the sauce closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 3
- Protein: 28
- Cholesterol: 90