- 5 minutes
- 15 minutes
- 4 to 6
- In a large pot of boiling water, cook the pasta according to package directions (al dente) and set aside. In a deep skillet, melt 3 tablespoons of butter over medium heat.
- Add the garlic cloves to skillet and cook for 1 minute. Add the asparagus and chicken breast and cook, stirring frequently with tongs, until chicken is browned on all sides. Add Italian seasoning, salt and pepper and cook for 2 minutes more.
- Pour in the broth and allow to warm throughout (it will be steaming) before adding cream cheese and Parmesan. When the cream cheese is mostly melted, whisk until sauce is creamy and lumps are gone.
- Add the pasta and remaining butter. Toss with tongs to coat pasta with sauce and evenly distribute chicken and asparagus until butter is melted. Garnish with parsley and serve warm with bread.