1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions. During the last 3 minutes of cooking, add the asparagus pieces. Reserve ¼ cup of pasta cooking water before draining.

2. While the pasta cooks, grill your chicken breasts over medium-high heat for 6-7 minutes per side until cooked through. Let them rest for 5 minutes, then slice into strips.

3. In a small pot over medium-high heat, combine the heavy cream, butter, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer and cook, stirring frequently, for about 4 minutes until the sauce thickens.

4. Remove the sauce from heat and stir in the lemon zest and juice. Taking the pan off the heat first prevents the sauce from separating.

5. Return the drained pasta and asparagus to the pot you cooked them in. Add the sliced chicken and pour the lemon cream sauce over everything.

6. Toss gently to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce seems too thick.

7. Stir in the Parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

8. Garnish with fresh chopped parsley and lemon slices if desired. Serve right away while the pasta is hot.