Cook your pasta in salted water, al dente according to package instructions.
Slice your chicken breasts into 3 thick strips. Season them all over with salt, onion powder and garlic powder. Heat a large pan on medium high and add the chicken strips. Cook on all sides until golden and cooked through to an internal temperature of 165°F. Set aside onto a cutting board, allow to rest 5 minutes and slice into bite size chunks.
To the same pan, add 2 tbs olive oil and cook your asparagus, garlic, chili pepper flakes and salt to taste, until crisp tender. Remove pan from the burner and add the cooked pasta, lemon juice and toss. Transfer to a serving bowl and add in the chicken pieces, parmesan, parsley and remaining olive oil - toss everything to coat. Serve with more grated parmesan, lemon wedges and olive oil.
You don't have to use asparagus. Any bite sized veggie works, including mushrooms, brussel sprouts or peppers.If you don't like it spicy, make sure you leave out or reduce the chili pepper flakes.