Heat large pot of salted water to boiling and cook penne according to package instructions for al dente. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, heat 1 tablespoon butter in large high-sided skillet over medium heat. Add chicken, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook 4 to 6 minutes until golden brown and cooked through, stirring frequently. Transfer chicken to large plate.

Heat 2 tablespoons butter in same skillet over medium heat. Add bell pepper, zucchini and asparagus and cook 4 minutes, stirring occasionally.

Add tomatoes, 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper, and cook 2 to 3 minutes or until tomatoes are slightly softened and all other veggies are tender-crisp, stirring occasionally. Transfer mixture to plate with chicken.

Heat remaining 1 tablespoon butter in same skillet over medium heat. Add garlic, shallot, Italian seasoning, red pepper flakes and remaining 1/4 teaspoon salt and cook 1 minute, stirring constantly. 

Stir in chicken stock. Heat to boiling over medium-high heat, then reduce heat to medium and simmer 5 minutes or until liquid has reduced by half.

Stir in peas, cheese, cream, lemon juice and lemon zest and cook 2 minutes, stirring frequently.

Add cooked pasta, reserved chicken and vegetables, and 1/4 cup pasta cooking water and toss until everything is well combined. If sauce if too thick, add additional pasta cooking water a few tablespoons at a time until desired consistency is achieved. Serve garnished with basil and additional Parmesan cheese.