Pasta with Chicken and Asparagus

This is a jazzed up version of a recipe I found on Allrecipes. It's become a staple meal in our house, and I love it!!! I love that it's the entire meal in one dish. I\
Ingredients:

• 8-16 oz any dry pasta (elbows, rotini, penne, whatever) I give the range, depending on how noodley you want it to be.
  
• 5 tablespoons olive oil, divided (you can easily use less to reduce the fat)
  
• 2-3 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 3/4cup low-sodium chicken broth (increase broth if you use 16 oz of noodles)
  
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 3 cloves garlic, thinly sliced, and divided (2 for the chicken, 1 for asparagus)
• 1/2 cup diced onion
  
• 1/2 cup Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente. Drain, and set aside.
2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, 2 cloves of garlic, and onion and season with salt, pepperr. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to a plate and cover.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, salt, and pepper. Cover, and steam until the asparagus is just tender, about 7 mins. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.