Sprinkle salt and pepper over the raw chicken breast, toss to coat.
Over medium heat in a large sauté pan, melt the butter.
Add the shallots and cook until tender, about 4 minutes.
Add the chicken and allow to brown then turn allowing the other side to brown.
Mix in the gorgonzola cheese, heavy cream, tarragon, and ¼ Cup of the parmesan cheese.
Sprinkle in the nutmeg and crushed red pepper flakes.
Remember these are spicy so don’t overdo them if you don’t enjoy the spicy heat.
If you enjoy the heat, throw in a little extra.
Combine the pasta/asparagus mixture with the chicken cheese mixture.
If the asparagus needs additional cooking time to come to the doneness that you prefer, allow to cook for 1 minute over medium heat.
Top with remaining parmesan cheese when serving.