Coat a 9 x 13-inch baking dish with cooking spray and set aside.
In a large saucepan, cook pasta according to package directions until al dente. Rinse and drain.
In a medium saucepan, steam asparagus for about 8 minutes and spread out in the prepared baking dish.
Meanwhile, in a large skillet, warm up 2 tablespoons olive oil on medium-high heat. Add cubed chicken. Season with Seasoned Salt and pepper. Stir and cook for about 5 minutes on each side or until chicken is cooked through. Add onion, garlic, oregano, and Herbes de Provence; stir, and continue to cook one minute longer.
Remove chicken from burner and spread out over the asparagus in the baking dish. Top with cooked pasta, olive oil, and mozzarella cheese. Stir until well combined and coated.
Top with grated Parmesan cheese. Place on the middle rack of the oven and broil on high for about 5 minutes or until cheese is golden brown. Remove and serve immediately.
Adding sautéed mushrooms to this dish would be amazing. Another twist to consider is mixing in alfredo sauce for a creamier delight. Yummmm!