This easy Creamy Chicken and Asparagus Pasta is quick and simple to make and perfect for nights when you need a cheesy pasta fix!
Sprinkle both sides of your chicken breast with salt, pepper, and a little Italian seasoning. Heat a medium skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil and place chicken in the pan. Cook each side for 4 to 8 minutes, until an instant-read thermometer reads 160°F. Transfer your chicken to a plate and tent with foil to keep warm.
While your chicken breast is cooking, place a medium pot of lightly salted water on to boil. Cook pasta according to package instructions. In the last 3 to 5 minutes of cooking time, add asparagus to the water. Drain and set aside.
While your pasta cooks, in a medium saucepan, over medium heat, melt butter. Add half and half, garlic powder, salt, pepper, and cayenne. Bring to a simmer and cook for 5 to 8 minutes, until sauce is reduced and slightly thickened. Do not allow to come to a full boil. Stir in Parmesan until melted and pour over noodles and asparagus. Transfer pasta mixture to bowls.
*If you don't have Italian seasoning, you can use a little basil and oregano.
*To substitute for half and half, combine 1/3 cup heavy cream and 2/3 cup milk. For a richer, heavier sauce, you can use all heavy cream.
Approximate nutritional information is for 3 servings.