Add butter to a large skillet. Melt butter over medium/low heat.
When hot, add garlic. Cook until garlic becomes fragrant.
Add cayenne pepper and chicken. Increase heat. Cook until chicken is cooked to preferred tenderness.
Remove chicken to a plate, leaving the butter/garlic/cayenne mix in the skillet. Remove skillet from heat and set aside briefly.
Place water in the bottom half of a steamer pan set. Bring to a boil over medium/high heat.
Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler.
Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender. Remove and set aside.
Prepare pasta according to package directions. Drain. Set aside.
In a cup stir together half-and-half, chicken broth and corn starch. Pour into skillet chicken was cooked in.
Bring to a boil. Reduce heat, then simmer for 3 minutes, constantly stirring.
Stir in the parsley, herbs, mushrooms, and asparagus for 3 - 5 minutes to heat through and allow flavors to blend.
Add chicken to heat through.
Add pasta and stir to heat through.
Serve hot.