2bonelessskinless chicken breasts, cut into 2-inch cubes
1medium oniondiced
2clovesgarlicminced
1 ½cups(355ml)whole milkor whatever % milk you like to use
2tablespoonall-purpose flour
Salt and pepperto taste
For the topping
1 ½cups(90g)panko breadcrumbs
3tablespoon(42g)buttermelted
½cup(50g)Parmesan cheese
Instructions
Preheat oven to 400 °F (204 °C)
On a large baking sheet (you'll likely need two) lined with parchment paper or silicone baking mats, place asparagus into a single layer and drizzle olive oil over the asparagus. Sprinkle with salt and pepper. I would say about 1/2 tsp. of each on each sheet.
Bake for 15-20 minutes. Remove from oven and set aside to cool. Once cool, cut asparagus into equal thirds.
Turn down oven temperature to 350 °F (177 °C)
While asparagus is roasting, bring a large pot of water to a boil and cook the pasta. You want to slightly undercook the pasta because you'll finish cooking it in the oven.
In a large pot, brown the cubes of chicken with 1 tbsp. of olive oil over medium high heat, but don't cook them all the way through. Remove from pot then add the onion and garlic and cook until fragrant, about 1 minute. Turn the heat down to medium then add in the milk and whisk in the flour. Let mixture thicken, about 3 minutes, then add the chicken back in along with the pasta and roasted asparagus. Toss the mixture together to coat all the ingredients with the creamy sauce, season with salt and pepper, to taste. Remove from heat and pour into a large 2 1/2 quart casserole dish.
In a small bowl, toss panko and parmesan cheese with melted butter. Sprinkle generously on top of the casserole.
Bake, uncovered, for 45 minutes, or until pasta and chicken has been thoroughly cooked through and mixture is bubbling.
Serve immediately.
Leftovers can be kept in an airtight container in the fridge for up to 1 week.