Clean the chicken breast fillet and season it on both sides with paprika powder, salt and pepper. Cut a large part of the carrot and a shallot into slices and spread them on an aluminum foil.
Place the chicken breast fillet on the aluminum foil, close it well and cook in the preheated oven at 200°C for about 30-45 minutes.
Towards the end of the baking time, put on the pasta and cook according to instructions. Cut off the tips of the asparagus and cut the top 2/3 of the stalks into pieces about 2 cm long.
Place the asparagus pieces in a cooking container with some instant broth sprinkled over them and cook. For the cheese-cream sauce, finely dice the second shallot and the rest of the carrot and sauté in a little butter. Add the cream and bring to the boil once. Add the Tomme cheese in small pieces and cook on low heat until the cheese has completely dissolved. Stir well during this process, it sets very easily.
Season the sauce with a lot of stock powder, some pepper and parsley. Slice the chicken breast and arrange on a bed of pasta with the asparagus pieces.
Pour over the sauce, garnish with some shaved Parmesan or parsley if desired and serve.
