• Cook pasta to al dente according to package instructions. Reserve some of the pasta water.
• Slice garlic in half cross-wise and drizzle with olive oil. Place in a large oven-safe pan.
• Add chicken, tomatoes, and asparagus to the pan. Season everything with salt and pepper to taste, and drizzle balsamic vinegar over everything.
• Roast chicken and veggies for about 35-40 minutes until garlic is soft and chicken is cooked through.
• Smash tomatoes and garlic with a fork. Mix in heavy cream, pasta water if needed, and more balsamic vinegar to taste.
• Toss pasta in the sauce. Top with parmesan cheese and basil, then serve.

For fast method:

• For a quick dish, brown chicken in a large skillet first. Mince 3-4 cloves of garlic and add to the pan; stir until fragrant.
• Add tomatoes to the pan. Cover pan and simmer for about 10 minutes, until tomatoes have begun to break down. Add asparagus to the pan and stir until just softened.
• Add balsamic vinegar, heavy cream, and pasta water if needed to the pan. Stir to combine. Let the sauce reduce for 1-2 minutes until thickened.
• Toss pasta in the sauce and top with parmesan cheese and basil. Enjoy!