1. 1. Prepare the Chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Slice them into 1-inch thick pieces or bite-sized cubes. Season generously with salt and black pepper on all sides.

2. 2. Sear the Chicken: Heat the olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set aside on a plate.

3. 3. Cook the Asparagus: In the same skillet, add the trimmed asparagus spears. If the pan seems dry, you can add another teaspoon of olive oil. Saute for 3-5 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender.

4. 4. Saute the Garlic: Push the asparagus to one side of the skillet. Add the minced garlic to the empty space in the pan and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

5. 5. Build the Cream Sauce: Pour the heavy cream into the skillet, stirring to combine it with the garlic and any browned bits from the bottom of the pan. Bring the cream to a gentle simmer, then reduce the heat to low.

6. 6. Finish the Dish: Stir in the grated Parmesan cheese until it melts into the sauce and thickens slightly. Return the cooked chicken pieces to the skillet with the asparagus. Toss everything gently to coat evenly in the creamy garlic sauce. Taste and adjust seasoning with more salt and pepper if needed.

7. 7. Serve Immediately: Garnish with fresh chopped parsley before serving.