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I strongly recommend letting the cream cheese sit on your counter for a bit to warm up prior to starting this recipe - it makes the process go a lot smoother.
Boil a salted pot of water for your pasta. Meanwhile, prep your ingredients. Cut the ends off the asparagus and discard them, and then cut the asparagus up into pieces.
Add the oil and butter to a skillet over medium heat. Add the garlic in once it's hot and cook for 30 seconds.
Add the chicken broth, lemon juice + zest, cream cheese, and Italian seasoning to the pan. Cook, stirring often, until the sauce is nice and smooth.
Add the asparagus and cook for 5 minutes or until it's tender-crisp and the sauce has thickened to your liking. If the sauce becomes too thick, and some more chicken broth. Season the sauce with salt & pepper as needed.
Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan cheese and/or parsley if desired.