How to Make It
Cook fettuccine according to package directions, and drain.
While pasta cooks, cook oil and garlic in a deep large pan over medium until garlic sizzles, 3 to 4 minutes.
Whisk together flour and 1/2 cup of the stock. Stir flour mixture, cream, salt, and remaining 1 1/2 cups stock into garlic. Bring to a boil, and simmer until slightly thickened, 2 to 3 minutes. Add chicken, asparagus, peas, and lemon zest. Cook until asparagus is vibrant green, about 2 minutes. Remove from heat. Add pasta, cheese, herbs, pepper, and lemon juice; toss to coat.