Cook pasta according to box directions. Drain and set aside.

Over medium-high heat sauté chicken breast in olive oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Cook for 4-5 minutes, then set chicken aside.

In the same pan, lower heat to medium, then cook garlic and asparagus in butter until asparagus starts to turn bright green. The asparagus should become tender.

Whisk in cream, lemon juice, parmesan, mozzarella, remaining salt and pepper, and thyme. Simmer for 2-3 minutes.

Toss chicken and pasta in the pan until thoroughly coated. Garnish with fresh herbs and parmesan as desired.