Heat olive oil in a large rimmed skillet. Add chicken tenders and sear on both sides for 2 minutes. Remove from the skillet and set aside.

Add onions and garlic to the same skillet. Add the cream, cream cheese, broth, italian seasoning, salt, and pepper. Simmer for 5 minutes and add the cheeses. Whisk to incorporate the cheese into the cream sauce.

Add the chicken and the asparagus to the skillet. Simmer for 10 minutes. The chicken should be cooked until it reaches an internal temperature of 165°F and the asparagus should be tender.

Serve with salad or grilled veggies. For a non-Keto option, use pasta or rice.