1. Prepare the Ingredients

Start by preparing your ingredients. Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Set them aside. Slice the chicken breasts into thin strips or bite-sized chunks for easier cooking. Season both sides of the chicken with salt and pepper.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Once the pasta is cooked, drain it, reserving 1/2 cup of the pasta cooking water. Set both the pasta and reserved water aside.

3. Sear the Chicken

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer and cook for 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

4. Sauté the Asparagus

In the same skillet, melt the butter over medium heat. Add the asparagus and cook, stirring occasionally, for about 3-4 minutes, or until the asparagus is just tender but still crisp. Season with a pinch of salt and pepper. The asparagus should retain some of its natural crunch, adding texture to the dish.

5. Make the Cream Sauce

Once the asparagus is cooked, add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 1-2 minutes to reduce slightly.

Next, pour in the heavy cream, stirring to combine. Bring the mixture to a simmer and cook for another 3-4 minutes, until the sauce thickens slightly. Stir in the grated Parmesan cheese and the lemon zest, mixing until the cheese has melted and the sauce is smooth.

6. Combine the Chicken, Asparagus, and Pasta

Return the cooked chicken to the skillet, along with any juices that have accumulated on the plate. Add the cooked pasta and toss everything together to coat the pasta in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta cooking water to loosen it up.

Squeeze the lemon juice over the dish and toss again to combine. The lemon juice will add a fresh, bright flavor that cuts through the richness of the sauce.

7. Serve and Garnish

Serve the Chicken and Asparagus Pasta in individual bowls or plates, garnishing with freshly chopped parsley for a burst of color and freshness. Optionally, sprinkle some extra Parmesan cheese over the top for added flavor.