Creamy Chicken Asparagus Pasta

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk
• 1/4 cup cream or half and half
• 3 oz Neufchatel cheese, aka light cream cheese, diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 – 5 slices bacon, cooked and crumbled into small pieces, optional

Directions

1. Mix the basil, oregano, thyme, and 1/4 tsp salt and pepper in a small bowl. Scatter half of that seasoning over the top of the chicken. Set a non-stick skillet over medium-high heat and warm the olive oil. When the oil is hot, lay the chicken in the pan with the seasoned side down, then sprinkle the rest of the herb mixture over the top. Cook until the chicken is done all the way through, about 8 – 12 minutes, turning it now and then; the exact time depends on how thick the breasts are. If the outside is getting dark too fast, lower the heat to medium low as needed. Move the chicken to a plate, give it 5 minutes to rest, then cut it into pieces.
2. While the chicken cooks, prepare the pasta according to the package directions. Before you drain it, scoop out 1/2 cup of the pasta water and set it aside.
3. In a clean large and deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring the whole time. Add the garlic and cook for 30 seconds more, still stirring. Keep whisking as you slowly add the milk, followed by the cream, whisking with a little muscle to smooth out any clumps. Season with salt and pepper to taste, using a fair amount of both, then bring the mixture to a boil while you stir constantly.
4. When the sauce has boiled and thickened, turn the heat down to medium-low and add the Neufchatel and parmesan cheese. Cook, stirring often, until the cheeses are melted. Add the cooked pasta and toss, then add the cooked chicken, steamed asparagus, and bacon, and toss again until everything is coated. Splash in the reserved pasta water as you like, up to 1/2 cup if needed, since the pasta will drink up the liquid and the sauce will get thicker as it rests. Serve it right away.