Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook according to package instructions for 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain fettuccine, and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Add chicken to skillet and sauté for 5-7 minutes until golden brown and cooked through. Remove chicken and let it rest.

In the same skillet, add more olive oil if needed and toss in asparagus. Sauté for 2-3 minutes until tender-crisp and bright green. Remove asparagus and set aside with chicken.

Return drained fettuccine to the skillet and add pesto. Toss to coat the fettuccine. Incorporate sautéed chicken and asparagus, cooking for an additional 2 minutes to heat through.

If pesto is too thick, add reserved pasta water gradually until desired consistency is reached. Adjust seasoning with salt and pepper as necessary.

Spoon Chicken Asparagus Pesto Pasta into warm bowls, topping with grated Parmesan, fresh basil, or toasted pine nuts if desired. Enjoy!