Prepare the pasta – Cook 1 serving of pasta in a large pot of water to al dente according to the package instructions. Be sure to take at least ¼ cup of pasta water to help the pasta sauce achieve the optimal consistency later.
Prepare the vegetables and chicken – Cut the chicken thigh into small, 1-inch cubes, removing any excess fat and season chicken with salt, black pepper, paprika, cumin, and oregano. Mince the onions, garlic, and slice the asparagus.
Sauté everything – In a large skillet, spray cooking spray and turn the stove to medium-high heat. Add in the chicken pieces and cook for about 3-4 minutes each side, or until the chicken is cooked thoroughly. While the chicken is cooking on the second side, add in the garlic, onions, and asparagus, stirring around consistently so that they don't burn.
Make the sauce – Once the chicken is done cooking and the vegetables are soft, turn the heat to low and stir in the chipotle in adobo sauce and half and half. Mix thoroughly, adding in pasta water as needed.
Add in the pasta – Add the cooked pasta and mix everything together thoroughly, continuing to add pasta water as needed.
Garnish and serve – Chop a handful of cilantro leaves and mix into the pasta. Top with chili flakes and parmesan cheese if desired and enjoy your chipotle chicken pasta!