Bring some water to a boil in a medium saucepan, and heat the olive oil in a large skillet. 

Add the pasta to the boiling water, then reduce it to a rapid simmer. Add the chicken to the skillet. After 5 minutes, add the red bell pepper to the chicken. 

When the pasta is beginning to soften, add the asparagus to the water. They should only need 2-3 minutes. Drain the asparagus and pasta and set aside. 

Add the heavy cream, shredded Parmesan, and adobe sauce, then stir to combine.

When the Parmesan has melted, add the drained pasta and asparagus to the skillet. Warm though and taste for seasoning, adding salt and black pepper as necessary. 

Serve, garnished with grated Parmesan and fresh cilantro leaves.