Cook the pasta according to the package directions. Drain and set aside.
In a skillet or saucepan melt the butter over medium heat. Add the mushrooms and asparagus. Cook for 6-9 minutes. The mushrooms will shrink in size and soften and asparagus will be bright green and tender. Add the garlic and chicken broth to the skillet. Stir and cook for an additional 30 seconds.
Add the heavy cream, salt, and pepper to the mushrooms. Stir to combine. And remove from heat.
In a large bowl toss the pasta with the sauce. Add the parmesan cheese to the warm pasta, stir to combine. Add the chopped spinach to the pasta and toss to incorporate. *adding the spinach while the pasta is still warm helps the spinach wilt slightly.
Crumble the cheese overtop each individual serving.