1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions.

2. During the last 3 minutes of pasta cooking time, add asparagus pieces directly into the pasta water.

3. Before draining, scoop out and reserve 1/4 cup of the pasta cooking water. Drain pasta and asparagus.

4. While pasta cooks, combine heavy cream, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium-high heat.

5. Bring cream mixture to a simmer and cook for about 4 minutes, stirring occasionally, until thick enough to coat the back of a spoon.

6. Remove sauce from heat. Stir in lemon zest and lemon juice off the heat to prevent curdling.

7. Return drained pasta and asparagus to the pot. Pour lemon cream sauce over top and add sliced grilled chicken.

8. Toss everything together gently with tongs until every strand is coated. Add reserved pasta water if needed to thin sauce.

9. Stir in freshly shredded Parmesan cheese and toss one more time. Taste and adjust seasoning with more salt and pepper if needed.

10. Serve immediately while hot, garnished with fresh parsley and lemon slices if desired.