Boil salted water and cook pasta according to package directions. Add asparagus during the last 3 minutes of boiling. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through (about 6-8 minutes). Remove and slice.

In the same skillet, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant.

Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and simmer for 3 minutes until slightly thickened.

Stir in Parmesan cheese until melted and smooth. Return the cooked chicken, pasta, and asparagus to the skillet. Toss well to coat in the sauce.