Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 sliced onion and 2 minced garlic cloves. Cook for 3-4 minutes until translucent and fragrant. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add 2 boneless, skinless chicken breasts and sear for 5-6 minutes on each side until golden brown.

Whisk together 1 cup of chicken broth, ½ cup of heavy cream, and 4 ounces of cream cheese in the skillet. Stir until smooth, then add ½ cup of shredded cheddar and ¼ cup of grated parmesan. Melt into the sauce.

Return the seared chicken to the skillet, spoon creamy sauce over it. Reduce heat to low, cover, and simmer for approximately 10 minutes.

After 10 minutes, uncover and add 1 cup of chopped asparagus. Cover again and simmer for an additional 5 minutes until bright green and tender-crisp.

Simmer for another 3-4 minutes until the sauce thickens. Adjust seasoning to taste.

Remove from heat, garnish with parsley and lemon wedges. Serve hot straight from the skillet.