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Cook your pasta to the package instructions in a large pot of well salted water. Scoop out about half a cup of the pasta water and set aside to make the sauce.
Dice the chicken into small pieces and season with salt and black pepper (if using).
Drizzle olive oil into your skillet and cook the chicken pieces on a medium to high heat so they are nicely browned and almost cooked through. Use tongs to remove from the pan and set aside.
If the skillet seems dry, add a drizzle more olive oil (no need to clean the pan). Cook the diced onion for 3-4 minutes until translucent. Add in the minced garlic and asparagus. Stir well, then pour in the chicken broth. Bring the heat up so it is lightly bubbling, and cook for a few minutes to reduce. Use a spatula to scrape up the brown bits from the bottom of the skillet.
Stir in the mascarpone and rosemary, so the cheese melts into the broth. Add the chicken pieces back to the skillet, along with the thyme leaves. Pour in about ¼ cup of the reserved pasta water, stir well, then tip in the cooked pasta. Add more pasta water to preference, so you have a sauce consistency you like. Season with more salt and black pepper to taste, and spoon into your serving bowls.