Heat oil on med-high.
Brown chicken, then add garlic and shallot. Saute for 30 seconds.
Add mushroom and cook for a minute.
Pour in a little chicken broth to deglaze pan, then add the rest of the chicken broth and cream.
Bring to boil, then add pasta and rosemary.
Make sure pasta is submerge.
Cover and lower heat to a medium.
Allow to cook for 8-9 minutes, stirring once or twice.
Add in asparagus, cover, and allow to cook for another 2 minutes or until pasta is al dente.
If too dry, add some water. If too wet, remove cover and allow sauce to reduce.
Season with salt and pepper. Remember not to over salt it as the parmesan will add a touch of saltiness to the dish.
Remove from heat, and stir in parmesan cheese. This will thicken the sauce.
Garnish with fresh basil and sprinkle of red pepper flakes.