Cook the pasta according to package directions, then drain and set aside.

While the pasta is cooking, heat 1 tablespoon of butter in a large skillet over medium heat. Add the chicken to the pan and cook until golden brown and cooked through. Remove to a plate and set aside.

Add the asparagus to the skillet and sprinkle with a pinch of salt. Saute until bright green and tender, then remove from the skillet.

Return the skillet to the heat and add the remaining three tablespoons of butter. When the butter has melted, whisk in the flour to form a paste. Cook 2-3 minutes, or until golden. Slowly add the chicken broth, whisking constantly, followed by the milk and half and half. Let cook until thickened and starting to bubble. Remove from heat and whisk in the parmesan cheese, salt, and pepper, until the parmesan is melted.

Return the skillet to the heat and stir in the chicken and asparagus, until heated through. Serve hot and enjoy!