Cook the ramen according to the package.
Chop the chicken into small cubes.
In a Dutch oven, add in 2 tbsp. of butter and 1 tbsp. of extra virgin olive oil.
Add in the 1 onion chopped, chopped chicken, 1 tsp. onion powder, 1 1/2 tsp. salt, 1 tbsp. Italian seasoning and 2 tbsp. of flour.
Stir constantly until lightly browned.
Add in the 4 cloves of minced garlic.
Pour in 1 1/2 cups of chicken broth, 1 cup of whole milk and 1/2 cup sundried tomatoes and 10 oz. asparagus.
Let simmer 20 minutes until chicken is cooked through and sauce is thickened.
Remove from heat and add in ramen.
Toss to combine.
Serve immediately.
