Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package direction, stirring occasionally, until just tender. Drain and set aside.
Meanwhile, heat 1 tablespoon oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt and cook until browned on both sides and cooked through, about 8-10 minutes.
Remove the chicken, setting aside. Add an additional 1 tablespoon olive oil to the pan. Add the garlic and cook until golden but not browned, stirring often, about 30 seconds.
Add the asparagus, tomatoes, and ¼ teaspoon salt. Cook for 2-3 minutes.
Pour in the chicken stock, add the chicken back to the pan, and simmer everything together on medium for 3-4 minutes.
Add the cooked, drained pasta to the pan, tossing to combine. If the sauce is a bit dry, add a splash more chicken stock. Drizzle with lemon juice, sprinkle with basil and parsley. Taste and add additional salt or lemon juice if you like. Serve warm.