Bring a large pot of water to a boil, salt generously and cook the pasta al dente according to the package directions. Add the asparagus tips to the boiling water for the last 2-3 minutes. Reserve 1-2 cups of the cooking water before draining.

Meanwhile, add the olive oil and butter to a skillet or pot. Cook the chicken over medium-high heat for 5-6 minutes or until cooked through and slightly golden.

Lower the heat to medium and add the sliced leeks and garlic. Cook for another 2 minutes, stirring often, then stir in the Italian seasoning.

Add the chicken stock and cream cheese and stir well until completely melted.

Next, add the cooked pasta and asparagus to the pan and toss well to combine.

Stir in the grated Parmesan and fresh basil leaves, then adjust the seasoning to taste. Serve immediately with some extra freshly grated Parmesan on top if you like.