Bring a large pot of water to a boil for pasta. Generously salt it.

Meanwhile, cut each chicken breast horizontally (if desired, you can butterfly it as shown here) and season with salt on both sides. And dice shallot, slice garlic, trim and cut asparagus.

When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.

As soon as you drop the pasta in boiling water, heat a large stainless steel or cast iron skillet over medium high heat.  (I used 12-inch skillet.)

Add 1 tablespoon of olive oil.

Add chicken breasts into the sizzling hot skillet in a single layer. (Work in batches, if needed.)

Sear chicken without disruption until golden crust forms, 2-3 minutes . If they are still stuck to the pan, it means they are not ready. Don’t force it. Try again in about 30 seconds.

Using a pair of kitchen tongs, flip the chicken and cook the other side for another 2 minutes. Chicken doesn’t need to be cooked all the way through at this point. Remove the chicken onto a clean plate.

Repeat with the remaining oil and chicken.

When all the chicken are cooked, reduce heat to medium low and add shallots. Cook until nice and aromatic.

Add garlic and cook for a minute, stirring frequently.

Add wine. (Be careful as it might splatter when you add wine.) Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 minute.

Pour in heavy cream and add  chicken and asparagus. Cook gently for about 5 minutes.

Once the pasta is cooked, drain the pasta and reserve about ½ cup of pasta cooking water.

Add pasta and lemon juice. Toss to combine. Salt to taste. If needed, add reserved pasta cooking water to thin out the sauce. Serve immediately with freshly grated parmesan cheese.