Cook pasta al dente (about 6 minutes after water boils)
Trim and chop asparagus. Set aside
Dice the onions and mince the garlic.
Cut chicken tenders into smaller strips of chicken.
Heat 1 tbsp. of olive oil in a skillet and pan sear the chicken strips until they are golden in color. Season with salt and pepper. Set aside.
In the same skillet, add in the second tablespoon of olive oil with 2 tbsps. of butter and caramalize the onion. Then add the minced garlic to saute for another minute.
Add in the flour and mix well. Then add in the milk, water, spices and salt and whisk the mixture to combine well.
Simmer the sauce on low heat for 2-4 minutes until it thickens up.
Add in the drained cooked pasta, mix together to coat well with sauce. Cook on low for a couple of minutes.
Add in the cooked chicken, parmesan cheese and asparagus. Mix together again to coat everything well. Cover and let them cook on low for 3-5 minutes.
Remove from heat and serve!