Chicken & Asparagus Pasta with Lemon Pesto Cream Sauce

Fill a large pot with water, add salt, and bring to a boil. Add penne pasta to the boiling water and cook until al dente, following the package instructions.

While the pasta cooks, heat half a tablespoon of olive oil per person in a large skillet over medium heat. Add the sliced chicken breast and season with salt and pepper. Cook until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, add the finely chopped garlic and additional olive oil if needed. Saute until the garlic is fragrant.

Add the baby asparagus to the skillet and saute for a few minutes until tender but still crisp.

Reduce the heat to low and add the basil pesto, cream, and a knob of butter to the skillet. Stir to combine and cook until the sauce is heated through.

Stir in the lemon juice and zest, then return the cooked chicken to the skillet. Mix well to ensure the chicken is coated with the sauce.

Drain the cooked pasta and add it to the skillet. Toss everything together to coat the pasta evenly with the lemon pesto cream sauce.

Serve the pasta hot, garnished with finely chopped fresh basil and shaved Parmesan cheese.