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Sprinkle both sides of your chicken breast with salt, pepper, and a little Italian seasoning. Heat a medium skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil and place chicken in the pan. Cook each side for 4 to 8 minutes, until an instant-read thermometer reads 160°F. Transfer your chicken to a plate and tent with foil to keep warm.
While your chicken breast is cooking, place a medium pot of lightly salted water on to boil. Cook pasta according to package instructions. In the last 3 to 5 minutes of cooking time, add asparagus to the water. Drain and set aside.
While your pasta cooks, in a medium saucepan, over medium heat, melt butter. Add half and half, garlic powder, salt, pepper, and cayenne. Bring to a simmer and cook for 5 to 8 minutes, until sauce is reduced and slightly thickened. Do not allow to come to a full boil. Stir in Parmesan until melted and pour over noodles and asparagus. Transfer pasta mixture to bowls.
Immediately chop or slice chicken breast--if it has cooled significantly, you can stir it into the hot pasta and sauce, otherwise, serve over the top of your pasta.
Top with more Parmesan if desired and enjoy!