1. Prepare the Chicken and Asparagus: Start by patting your chicken pieces dry with paper towels. This helps them brown better. Season the chicken generously with salt and black pepper. Trim the tough ends off the asparagus spears, then cut the remaining tender parts into 1-inch pieces. Mince your garlic so it’s ready to go.

2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for 3-5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set it aside on a plate.

3. Saute the Asparagus and Garlic: In the same skillet, add the cut asparagus. Saute for 3-5 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender. It should still have a slight bite to it. Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. Deglaze and Build the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds a lot of flavor to your sauce. Let the broth simmer for 1-2 minutes until it reduces slightly.

5. Create the Creamy Finish: Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese. Continue to stir gently until the cheese has melted and the sauce has thickened slightly, about 2-3 minutes. The sauce should be smooth and creamy.

6. Combine and Serve: Return the cooked chicken pieces to the skillet with the sauce and asparagus. Stir everything together gently to coat the chicken and asparagus evenly with the creamy garlic sauce. Cook for another 1-2 minutes, just until the chicken is heated through. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.