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One-Pan Creamy Lemon Pasta with Chicken and Asparagus

1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 1/2 Tbsp butter
1 Tbsp minced garlic
1 (14.5 oz) can low-sodium chicken broth
1 3/4 cups water
10 oz penne pasta
1 lb thin stalks asparagus, tough ends trimmed, remaining diced into 1 1/2-inch pieces
4 oz Neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces
1/2 cup finely shredded parmesan cheese
2 tsp lemon zest
2 Tbsp fresh lemon juice
Chopped fresh parsley for garnish (optional)

Heat olive oil in a 12-inch saute pan over medium-high heat. .
Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
Sprinkle asparagus over top (don’t stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it’s finished cooking, this will be part of the sauce. If needed you can add more broth).
Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.