Bring salted water to a boil and cook pasta until 2 minutes short of al dente. Reserve ½ cup pasta water before draining the pasta and set aside.
Pat thawed chicken breast dry with paper towels; salt and pepper both sides. In a large skillet, on medium high heat, add butter or olive oil (3 tbsp.), and cook chicken breast on both sides until browned and cooked through (160 degrees F). Remove cooked chicken from the pan, and set onto a plate. Wait 5-10 minutes before slicing chicken into thin strips.
In the same pan, on medium heat, and 4 cloves of minced garlic; and chopped asparagus (1 pound); sauté for4 minutes until tender.
Add remaining cherry tomatoes (halved), carrot ribbons (two whole), peas (1 cup) and sauté for 1-2 more minutes. Turn off the heat.
Add cooked pasta, and juice of a lemon, ½ cup of freshly grated Parmesan cheese, and black pepper (to taste) and toss to coat. If it's sticky, add a splash of the starchy water to loosen the pasta up and toss again. Salt to taste.
Top the pasta with the sliced chicken breast.
Serve with extra freshly grated Parmesan cheese, coarse black pepper, and fresh lemon wedge.