Penne With Chicken And Asparagus

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1 (16 ounce) package dried penne pasta

5 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves - cut into cubes

0.25 teaspoon garlic powder, or more to taste

Salt and ground black pepper to taste

0.5 cup low-sodium chicken broth

1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

1 clove garlic, thinly sliced

0.25 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, heat 3 tablespoons oil in a large skillet over medium-high heat. Stir in chicken and season with ¼ teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, about 5 minutes. Transfer chicken to a paper towel-lined plate.
Pour chicken broth into the skillet. Add asparagus, garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Transfer drained penne to a large bowl. Pour chicken mixture over top and mix until well combined. Let sit for about 5 minutes.
Stir in remaining 2 tablespoons olive oil, then sprinkle with Parmesan cheese.