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Season the chicken with 1 ½ teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.
Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.