Pesto Pasta Chicken Salad

1: Cut off the ends of the asparagus and add to a baking sheet lined with foil.

2: Cover asparagus with olive oil and season with salt and pepper.

3: Bake asparagus at 425°F for 13 minutes and then cut it into thirds.

4: Season chicken with salt, pepper, garlic powder, and onion powder.

5: Cook chicken on medium-high heat until its internal temperature reaches 165°F.

6: Slice the cooked chicken into cubes.

7: Toast pine nuts in a small pan over medium heat.

8: In an immersion blender or food processor, add basil leaves, olive oil, Parmesan cheese, pine nuts, garlic cloves, salt, pepper, and lemon juice. Mix until well combined.

9: In a bowl, combine all ingredients, drizzle with pesto sauce, mix well, and top with Parmesan cheese.