Cook spaghetti according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.

Preheat oven to 350℉

While you're waiting for the pasta water to boil, and while the pasta cooks, prepare the chicken and asparagus for the dish. Add 1 tablespoon of olive oil to a large skillet and heat over medium high heat. Next, add the cubed chicken to the skillet and sauté for 5-6 minutes until nearly cooked through. Next, add the cut asparagus and diced onion to the skillet. Add the seasonings to the skillet and give everything a stir to combine. Cook for an additional 5 minutes until the onions are tender and the asparagus is cooked but still has a slight crunch.

Combine the cooked pasta and chicken mixture. Add Alfredo sauce to the spaghetti and chicken mixture. Stir to combine everything together and pour into a casserole dish.

Top with shredded cheese. Bake for 25 minutes until bubbly and cheese is melted.