Follow package directions for pasta and cook until al dente. Drain and transfer to a large bowl.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add chicken and saute until lightly browned on both sides. Remove from pan and cover to keep warm.

Add the remaining tablespoon of olive oil to the skillet. Add garlic, asparagus and Aleppo pepper.

Saute until asparagus is tender.

Stir in chicken, and cook for 2 additional minutes.

Season with kosher salt and fresh cracked pepper.

Toss pasta with chicken and asparagus mixture. Plate and sprinkle each serving with Parmesan cheese