In Dutch oven, bring 4 quarts (16 cups) water to a boil. Add tortellini; return to a boil. Reduce heat to low. Add asparagus; simmer 3 minutes or until tortellini are tender. Drain.
Meanwhile, in small nonstick skillet, melt margarine over medium-high heat. Add bread crumbs; stir to coat. Cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat.
Place cooked tortellini and asparagus in large serving bowl. Gently stir in chicken and Alfredo sauce. Top with bread crumbs; sprinkle with Parmesan cheese. Serve immediately.