Bring a large pot of salted water to the boil for the pasta.
In a saucepan, sauté the chicken in olive oil until golden and cooked through. Add the garlic, chicken stock, cream and allow to simmer gently.
Chop the asparagus stalks and slice the heads in half.
By this time, the water for the pasta should be boiling, add the pasta to the water and allow to cook.
Add the lemon juice and the asparagus to the sauce and allow to cook for 5 minutes. Season to taste and remove from the heat.
When the pasta is cooked, drain and toss with the sauce.
Serve with extra lemon and a grating of Parmesan.