Chop the chicken up into large chunks and the asparagus spears into fourths and set aside. Heat a large skillet to medium heat.
Add butter to the hot pan and allow it to meal down. Once melted add in the minced garlic and asparagus.
Cook for 2-3 minutes until spears have turned bright green, but still have a crunch.
Add in the heavy whipping cream, mozzarella and parmesan and stir to combine until fully melted. Add in the paprika, salt and black pepper and combine.
Add in the chicken and bacon bits and and stir one last time.
Serve immediately and enjoy! Store in a sealed contained in the fridge up to 1 week.