Step 1

Cook spaghetti in large saucepan as directed on package, using only half the salt. Meanwhile, chop asparagus into 1/2"- 3/4" segments. My pasta required 9 minutes to cook. After 4 minutes, add the chopped asparagus to the boiling pasta, allowing it to cook it for 5 minutes.

Step 2

Drain spaghetti and asparagus, reserving 1 1/2 cups of the cooking water. Whisk reserved water, cream cheese, garlic, lemon juice and bouillon in the sauce pan until smooth. Add in chicken and heat just until warm.

Step 3

Return spaghetti to saucepan with sauce and mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Add in lemon zest. Serve sprinkled with Parmesan cheese.