Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Season the Chicken: Sprinkle both sides of the chicken breasts with salt and pepper.

Cook the Chicken: In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Cook chicken for 6–8 minutes, flipping halfway, until golden and no longer pink. Transfer to a cutting board.

Saute Vegetables: Add the remaining olive oil to the pan. Saute the shallot for 2 minutes, then add asparagus and mushrooms. Cook for 4–6 minutes until mushrooms soften. Stir in garlic and cook for another 1–2 minutes until fragrant. Remove from heat.

Prepare Goat Cheese Sauce: In a small mixing bowl, whisk together goat cheese, milk, 1/4 cup Parmesan, and 1/2 cup hot pasta water until smooth.

Slice Chicken: Cut the cooked chicken into bite-sized pieces.

Combine Everything: Add pasta, chicken, vegetable mixture, and goat cheese sauce back into the large pot. Toss until coated. Add more pasta water if needed to adjust thickness.

Final Touches: Sprinkle with remaining Parmesan and black pepper. Serve warm with optional fresh herbs.