Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the chicken pieces dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add 2 tbsp olive oil to the same skillet over medium heat. Add the cut asparagus and sauté for 3-5 minutes until tender-crisp. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

Pour in the chicken broth and bring to a gentle simmer. Add the softened cream cheese cubes and whisk until melted and smooth, creating a light, creamy sauce. Stir in the lemon zest and half of the lemon juice (about 1.5 tbsp).

Add the thawed peas and cook for 1-2 minutes until heated through.

Add the cooked pasta and cooked chicken back into the skillet with the sauce. Toss to combine.

Stir in the grated Parmesan cheese, fresh parsley, and fresh dill. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning (salt, pepper, and more lemon juice if desired).

Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired. Enjoy your fresh spring pasta dinner!