# What You Need:
→ Asparagus
01 - 1 bunch (approximately 14 ounces) asparagus, woody ends trimmed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/3 cup grated Asiago cheese
06 - 1/3 cup grated Parmesan cheese
07 - 1/2 teaspoon lemon zest
→ Chicken
08 - 2 medium boneless, skinless chicken breasts (approximately 14 ounces)
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon garlic powder
12 - 1 tablespoon olive oil
→ Pasta
13 - 12 ounces penne or rigatoni pasta
14 - 2 tablespoons unsalted butter
15 - 2 cloves garlic, minced
16 - 1/2 cup low-sodium chicken broth
17 - 1/2 cup heavy cream
18 - 1/2 cup grated Parmesan cheese
19 - 2 tablespoons fresh lemon juice
20 - Salt and pepper to taste
21 - 2 tablespoons chopped fresh parsley, optional
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus on prepared sheet. Drizzle with olive oil, sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat, arrange in single layer, and roast for 12-15 minutes until tender and golden. Cool slightly, then chop into 1-inch pieces.
03 - Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through. Transfer to plate and rest 5 minutes, then slice thinly.
04 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
05 - In same skillet used for chicken, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Stir in chicken broth and heavy cream; simmer 2-3 minutes. Add Parmesan and stir until melted and creamy.
06 - Add drained pasta, lemon juice, and half of reserved pasta water. Toss to coat, adding more pasta water as needed for silky sauce consistency. Season to taste with salt and pepper.
07 - Gently fold in sliced chicken and chopped crispy asparagus. Warm through over low heat.
08 - Plate immediately and garnish with fresh parsley and extra Parmesan if desired.
