1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and freshly ground black pepper, plus more for sauce
12 oz penne pasta
1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
1 3/4 cup milk (I used 1%)
1/4 cup cream or half and half
3 oz Neufchatel cheese (aka light cream cheese), diced into pieces
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon, cooked and crumbled into small pieces (optional)