Combine the fat-free milk, grated cheese, and cream cheese in a small blender. Blend until smooth and set aside.

In a large pot, heat over high heat and coat it with a light spray of olive oil. Season the chicken pieces with Cajun seasoning, salt, and pepper. Cook the chicken for about 3 minutes until browned on one side, then flip to brown the other side, approximately another 2 to 3 minutes. Transfer the chicken to a plate once done.

Add a splash of the chicken broth to the pot, scraping any browned bits from the bottom. Pour in the remaining broth, the creamy sauce, pasta, and sliced leeks. Stir everything together, bring it to a boil, then cover and lower the heat to medium-low. Let it simmer for about 15 minutes, stirring occasionally.

After 15 minutes, taste the pasta; if it’s not tender yet, cover and cook for another minute. Once ready, add the asparagus and artichokes, gently stir, then cover again. Cook until the asparagus is crisp-tender and most of the liquid is absorbed, about 3 minutes.

Finally, uncover, add the cooked chicken and juices, along with the frozen peas, and stir everything together. Cook for another 30 seconds until the peas are warmed through. Remove from heat and stir in the fresh basil before serving.