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Cook pasta in a large pot of salted boiling water* according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in step 5.
Cook Chicken - Cut chicken breasts in half lengthwise and season all sides with ½ tsp salt and ¼ tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized strips.
Saute Asparagus - Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sautee stirring occasionally for 2-3 minutes or until crisp tender.
Make the Sauce - Add 2 cups heavy whipping cream, bring to a simmer and cook 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with ½ tsp salt or to taste.
Combine and Serve - Add cooked pasta, stirring to coat noodles in sauce. Remove from heat and serve right away. Garnish with basil or parsley if desired.