Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
Warm 3 tablespoons olive oil in a large frypan over medium-high heat. Stir in chicken and season with salt, pepper and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Pour chicken stock into the frypan. Then stir in asparagus, garlic, a pinch more garlic powder, salt and pepper. Cover and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the frypan and warm through.
Stir chicken mixture into pasta and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.