Add 2 tbsp. of extra virgin olive oil to a large skillet or wok and heat to medium-high.
When the skillet or wok is hot, add the chicken. Season with salt, pepper, and garlic powder. Cook until the chicken is golden brown. Remove and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet or wok. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute. Stirring the onion and garlic together. Season with salt and pepper.
Add the pasta and mix the onion and garlic so it is well combined. Increase the heat to medium-high heat.
Add the chicken stock and bring to a boil. Cover the pan or wok and reduce to a simmer for about five minutes.
Add the asparagus and simmer for five minutes or until asparagus is tender.
Add the cooked chicken back to the skillet or wok.
Add the lemon zest and juice of the lemon into the skillet or wok.
Add the grated cheese and stir to combine.
Turn off heat.
Add the baby spinach and using a folding motion, combine the fresh baby spinach into the mixture.
You can place the entire mixture into a casserole dish, garnish, and serve family style or plate from the skillet or wok.
Enjoy!