Cook the pasta in salted boiling water according to package directions. Drain and set aside.

Season the chicken with garlic powder, onion powder, salt, and pepper.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chicken until golden and cooked through (5–7 minutes). Transfer to a plate.

In the same skillet, add remaining olive oil and butter. Sauté garlic for 30 seconds, then add mushrooms and cook until softened and browned (4–5 minutes).

Add asparagus and sauté for another 3–4 minutes until just tender.

Pour in chicken broth and heavy cream, scraping up any bits from the bottom of the pan. Bring to a simmer.

Stir in Parmesan cheese and Italian seasoning. Simmer until slightly thickened (2–3 minutes).

Add cooked chicken and pasta back into the skillet. Toss to coat everything in the sauce.

Season with additional salt, pepper, and red pepper flakes if desired.

Serve hot, garnished with extra Parmesan or parsley if desired.