Bring a large pot of salted water to a boil cook the penne rigate to al dente (8 to 10 minutes) according to the package directions.
In a large skillet saute the asparagus, peppers in 1 tablespoon each of the butter and olive oil for two minutes.
After two minutes add the garlic and sun-dried tomatoes to the mixture in the skillet and continue to saute for another two minutes.
Remove the vegetable mixture from the skillet and set aside.
Place the last of the butter and olive oil in the skillet with the flour to make a roux. Stir constantly for two minutes.
Pour in the heavy cream, chicken stock, cream cheese and whisk until smooth. Continue to whisk the roux it should start to thicken. Add the Parmigiano-Reggiano, chicken, pasta, nutmeg, and saute' vegetables back to the skillet. Season with salt and pepper.
Stir until the chicken, pasta, and vegetables are fully heated.
Simmer until the sauce is thickened, add pasta water if the sauce becomes too thick. Serve hot, and garnish the dish with extra cheese.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/cream-cheese-chicken-pasta/