In a medium bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let them sit for at least 15 minutes.
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp and vibrant green.
Return the sliced chicken to the skillet with the asparagus. Add the cooked tagliatelle, a splash of the reserved pasta water, and the grated Parmesan cheese. Toss everything gently to combine, letting the cheese melt slightly and the pasta absorb the lemony herb flavors. Adjust seasoning with salt and pepper as needed.
Transfer the pasta to serving plates or a large bowl. Sprinkle with fresh parsley for a pop of color and a fresh finish. Serve immediately and enjoy.
