• Begin by preparing the asparagus. Trim the ends and chop it into 1-inch pieces. Zest the lemon to yield about 2 teaspoons and then juice it to collect 2 tablespoons. Pat the chicken dry and slice it into strips. Season the chicken with half a teaspoon of salt and the black pepper.

For Chicken:

• In a large pot or Dutch oven, heat one tablespoon of olive oil over medium-high heat until hot. Add the chicken in a single layer and cook, flipping occasionally, until it's fully cooked and golden, about 5 to 8 minutes. After cooking, transfer the chicken to a plate.

For Pasta:

• In the same pot, combine the water, heavy cream, two tablespoons of olive oil, the remaining 1 3/4 teaspoons of salt, and the pasta. Mix well and bring to a boil. Cook, stirring regularly, until the pasta is just shy of al dente, about 5 to 9 minutes depending on the pasta shape.
• Stir in the asparagus and continue to cook for an additional 1 to 2 minutes, or until the asparagus is tender yet crisp and the pasta reaches al dente perfection.
• Remove the pot from the stove and return the chicken along with any collected juices back into the mixture. Incorporate the lemon zest, lemon juice, and Parmesan cheese, stirring until everything is evenly combined and the pasta achieves a creamy consistency. Taste and adjust seasoning with more salt if desired.