Pasta with Asparagus, Chicken, and Pine Nuts

Original recipe idea from Cooking Light, but I changed it drastically.

Ingredients:
8 ounces uncooked cavatappi pasta (or any pasta you have on hand)
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Parmigiano-Reggiano cheese
1-2 cups grilled chicken, cut up into bite size pieces

Directions:
1. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

2. Arrange pine nuts in a single layer on a pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. (I didn't bake mine/you don't have to)

3. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, chicken, and cheese.