Bring a large pot of salted water to a boil and add your spaghetti. Cook according to package directions, usually about 9-10 minutes, until it's al dente (still has a tiny bit of bite). While that's going, pat your chicken breast dry with paper towels and season it generously with salt and pepper on both sides. Trust me on this step—it helps the chicken brown better.

Heat your olive oil in a large skillet over medium-high heat. Once it shimmers (you'll see it move across the pan), add your chicken breast. Sear it for 4-5 minutes on the first side without moving it around—you want that golden crust. Flip it and cook another 4-5 minutes until the internal temperature hits 165°F on a meat thermometer.

Remove your chicken to a clean cutting board and let it rest for 2 minutes. Meanwhile, add your minced garlic to that same skillet and let it cook for about 30 seconds until it's fragrant. Don't skip this—raw garlic tastes harsh, but cooked garlic tastes amazing and sweet.

Throw in your asparagus, zucchini, and cherry tomatoes all at once. Stir everything around for about 3-4 minutes until the vegetables start to soften but still have some crunch. This is where the spring pasta ideas magic happens because everything stays bright and fresh, not mushy.

Add your fresh peas to the skillet and stir for about 1 minute more. I love how peas cook so fast—they're done before you know it. Slice your rested chicken into bite-sized pieces and add it back to the skillet with all those vegetables.

Drain your cooked pasta and add it directly to the skillet with the chicken and vegetables. Pour in that lemon zest and toss absolutely everything together until it's coated. The lemon zest is what makes this spring garden pasta recipe taste so bright and makes you wonder if you added lemon juice (you didn't, just the zest).

Turn off the heat and sprinkle your chopped basil and shredded mozzarella over top. Toss gently one more time so the cheese melts slightly from the warm pasta. Top with those toasted pine nuts if you've got them and serve immediately while everything's still warm.