Cook pasta to package directions. Drain, toss with cold water to stop cooking and toss with some olive oil.
Season the chicken with a few pinches of salt and pepper.
In a 10 inch cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add the garlic. Sauté until softened and fragrant about 2 minutes.
Increase the heat to medium high, add the chicken & smoked paprika to the skillet. Cook until golden brown on all sides, toss with tongs to make sure all sides are evenly cooked, about 8 minutes total.
Add the remaining butter to the skillet, toss with the chicken to melt. Add in the pasta, spinach, mushrooms, tomatoes, Parmesan and Asiago cheeses. Cook about 3 minutes until the veggies soften and the spinach starts to wilt. Stir in the chicken.
Serve while hot. Garnish with the parsley.
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