1 cup 2% milk
1/3 cup fresh grated Parmesan cheese, plus more for serving
1/3 cup cream cheese
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons cajun seasoning
olive oil spray
salt and fresh pepper, to taste
6 ounces fresh asparagus, ends trimmed and cut 1-inch pieces
1 1/2 cups chicken broth or stock
8 ounces bow tie pasta
2 medium leeks, cleaned and white and light green parts thinly sliced
1 14-ounce can artichoke hearts, drained, rinsed, and quartered
1 cup frozen peas
1/4 cup finely chopped fresh basil
In a small blender, combine milk, grated cheese and cream cheese and set aside. Season chicken with cajun seasoning.
Heat a large pot over high heat. When the pan is hot, spray it with oil and add the chicken, season with salt and pepper to taste, and cook, spreading it in a single layer on high heat until the bottom browns, about 3 minutes, then flip to cook the other side until the chicken is browned on all sides and cooked through, about 2 to 3 minutes. Transfer to a plate.
Add a splash of the broth and scrape any browned bits from the bottom of the pot. Add the remaining broth, cream cheese mixture, the pasta, and leeks. Stir to combine and bring to a boil, then cover, reduce the heat to medium-low, and simmer, stirring occasionally to help the pasta cook evenly, for 15 minutes. Add more chicken broth, if needed. When the pasta is al dente, add the asparagus and artichokes, gently stir, and cover. Cook until the asparagus is crisp-tender, the pasta is tender, and the liquid is mostly absorbed, about 3 minutes.
Uncover and add the chicken and any juices that have accumulated and the peas and stir to combine. Cook just for about 30 seconds to warm the peas through. Remove from the heat and stir in the basil. Serve with more parmesan cheese
