• 1 lb boneless skinless Certified SC chicken breasts, diced into 1-inch cubes
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 3/4 cups water
  • 10 oz penne pasta
  • 1 lb thin stalks asparagus, tough ends trimmed, remaining diced into 1 1/2-inch pieces
  • 4 oz cream cheese, diced into eight pieces
  • 1/2 cup finely shredded parmesan cheese
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • Chopped fresh Certified SC parsley for garnish


  1. Heat olive oil in a 12-inch saute pan over medium-high heat. .
  2. Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
  3. Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
  4. Season with salt and pepper to taste and bring to a boil, then add pasta.
  5. Cover and allow to boil until fairly tender, stirring occasionally, about 8 – 9 minutes.
  6. Sprinkle asparagus over top (don’t stir), cover and allow to boil 4 – 5 minutes longer until asparagus and pasta are tender
  7. Add in cream cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
  8. Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta.
  9. Sprinkle with parsley if desired, serve warm.