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1
Combine milk and flour in a bowl and whisk together.
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2
Heat butter in a small sauce pan and add 4 cloves of garlic, cooking for about a minute.
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3
Add the milk mixture and whisk to combine.
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4
Add some salt and pepper to taste.
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5
Continue stirring until the mixture thickens.
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6
Remove from heat and set aside.
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7
Slice chicken breasts in half to make thinner cuts and cut into 2-inch cubes.
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8
Season with salt, pepper, paprika, and garlic powder.
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9
Bring a pot of water to a boil and add some salt.
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10
Add pasta and let it cook while you begin making the chicken.
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11
Heat 1 tablespoon of oil in a pan and brown the chicken until golden and cooked through.
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12
Once the chicken is cooked, remove from the pan and keep warm.
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13
In the same pan, add the remaining 1/2 tablespoon oil and add the onions.
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14
Cook onions until soft, then add the remaining clove of garlic.
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15
Cook garlic for about 30 seconds, then add the asparagus.
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16
Cook the asparagus for a few minutes.
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17
If you prefer a softer veggie, cook them longer.
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18
Add sundried tomatoes and cook for a minute.
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19
Remove from the heat.
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20
In a large bowl, combine pasta, veggie mixture, and cream sauce.
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21
Serve and top with parmesan cheese.
