In a large pot, bring salted water to a rolling boil. Add linguine or fettuccine and cook until al dente, about 8-10 minutes. In the final 2-3 minutes, toss in asparagus to cook alongside the pasta. Once done, drain both the pasta and asparagus, and set aside.

Heat a skillet over medium-high heat and add a splash of extra virgin olive oil. Season chicken tenders with Italian seasoning and black pepper before placing them in the hot skillet. Cook for about 5-8 minutes, turning occasionally until the chicken is crisp, golden, and cooked through.

Once the chicken is ready, lower the heat slightly and stir in the basil pesto. Cook for an additional 2 minutes, allowing the flavors to meld beautifully.

In the same skillet, reduce the heat to medium and add salted butter. Once melted, sauté minced garlic until fragrant, about 30 seconds. Pour in low sodium chicken broth and heavy cream, whisking until smooth. Bring to a gentle simmer, cooking for about 5 minutes until slightly thickened.

Stir in any remaining basil pesto and grated Parmesan cheese, mixing until incorporated into the sauce. Add the drained pasta and asparagus to the skillet, tossing well to coat everything evenly. Heat through for about 2 minutes.

Plate your Basil Chicken Fettuccine Alfredo and finish with an extra sprinkle of Parmesan cheese and crispy prosciutto on top. Garnish with fresh basil leaves.