Penne with Chicken and Asparagus

1 - 16 oz packed dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup chicken broth
1 bunch slender asparagus spears, trimmer, cut on diagonal into 1 inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese

1. Bring a large pot of lightly salted water to boil. Add pasta, cook until tender about 8 to 10 minutes. Drain, and set aside
2. Warm 3 tablespoons olive oil in a large skillet over medium high heat. Stir in chicken and season with salt, pepper, and garlic powder. Cook until chicken is cooked thru and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic and a pinch more garlic powder, salt and pepper. Cover, and steam until the asparagus is just tender about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir in 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.