Cook the pasta according to pack instructions. When cooked, drain and toss with a splash of olive oil and a pinch of oil and keep warm.
Gently heat 2tbsp olive oil in a frying pan then add the chicken, cooking it until it turns golden. This should take about 8 minutes.
Remove the chicken from the pan and put aside, then in the same pan heat another tbsp of olive oil before adding the asparagus, garlic and chilli flakes and sautéing for 2 minutes.
Return the chicken to the pan and cook for a further 2 minutes, seasoning with salt and pepper. Cut into a portion and ensure it is cooked through, with no pink showing. Add the pasta to the chicken and asparagus mixture and toss well before dividing it between two plates and topping with freshly grated Parmigiano Reggiano.
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