# Ingredients:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil
→ Asparagus
07 - 1 bunch fresh asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese
→ Sauce
12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - 2 tablespoons fresh lemon juice
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and pepper to taste
19 - 1/4 cup chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F.
02 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil and season with salt and pepper. In a small bowl, combine panko, Parmesan, and Asiago cheese. Sprinkle mixture evenly over asparagus. Roast for 10 to 12 minutes until asparagus is crisp-tender and topping is golden brown.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5 to 6 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and heavy cream; bring to a simmer. Reduce heat and add Parmesan cheese, stirring until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat evenly. If needed, add reserved pasta water one splash at a time until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with chopped fresh parsley before serving.
