Creamy Asparagus and Chicken Pasta

Slice the 400 g (1 pound) chicken breast into thin cutlets. You can also use ready-cut chicken cutlets. Place the chicken in a bowl, season with salt and black pepper, and coat with 1 tsp olive oil.

Cook the 350 g (12 oz) favorite pasta in boiling salted water until al dente. Before draining, reserve 300 ml (1 cup) of the pasta cooking water.

Place a large pan over medium heat and add the 1 tbsp olive oil. Add the chicken and sear until golden, about 2 minutes per side. Transfer the cooked chicken to a plate while keeping the same pan for the next step.

Remove the woody ends from the 300 g (11.5 oz) asparagus and slice the stalks thinly. Add the 1 tbsp unsalted butter to the pan together with the asparagus and thinly sliced 2 garlic cloves. Cook for 2-3 minutes.

Return the chicken to the pan and pour in the reserved 300 ml (1 cup) pasta cooking water. Add the grated lemon zest and cook over high heat for 2-3 minutes, until the liquid boils. Scrape the browned bits from the bottom of the pan with a wooden spoon so they become part of the sauce.

Add the al dente pasta and cook for another minute so the liquid reduces and begins to thicken.

Turn off the heat. While stirring continuously, gently mix in the 80 g (1 cup) grated Pecorino or Parmesan cheese until the pasta develops a creamy sauce.

Stir in the 1 tbsp freshly squeezed lemon juice just before serving. Divide the pasta between four plates and serve immediately.