One-Pan Creamy Lemon Pasta with Chicken and Asparagus

INGREDIENTS

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 ounce 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))