Bruschetta Chicken Pasta

I made this recipe on a whim last night, and it turned out so good! It was quick and easy too!

1lb chicken breasts (I did 4 smaller ones)
3 T olive oil, divided
1lb pasta of your choice
2 t minced garlic
1 c. diced tomatoes (I used fresh tomatoes, but you could use canned if needed
1lb asparagus (cut into 1 inch pieces)
1 t. oregano
1 t onion powder
1/2 c. heavy cream
1/4 c. chopped fresh basil
1/4 c. Parmesan cheese
Salt & Pepper to taste

Preheat oven to 425. In an oven safe pan, warm olive oil over medium high heat. While the pan heats up, sprinkle the chicken with salt and pepper. Once oil is warm, place chicken breasts in pan. Once brown on one side, flip and brown other side. Once both sides are done, place in the oven and bake for 20-25 minutes, or until done. While chicken is baking, start cooking pasta according to the package directions in a pot of salted water. In another pan, add 1 T olive oil and warm over medium heat. Once oil is warm, add garlic and saute for 1 minute. Add tomatoes, asparagus, oregano, onion powder, salt, and pepper. Stir occasionally until asparagus is done to your liking. Add heavy cream, and cook over medium low heat. When the pasta is almost done, add fresh basil and Parmesan cheese to the tomato mixture. Remove chicken from the oven when done and let rest for 5 minutes, then slice. Drain pasta and return back to the same pot. Pour tomato mixture over the pasta and mix. Place pasta and sauce on a plate and top with sliced chicken. You can also add more fresh basil and Parmesan cheese if you’d like.