Cook farfalle pasta according to package directions.

Rinse and drain the cooked pasta.

Steam or microwave asparagus until tender-crisp.

Drain the asparagus.

Combine the cooked pasta and asparagus in a large bowl.

Stir in the cubed chicken, halved cherry tomatoes, chopped red onion, and drained sliced olives.

Gently toss the mixture with prepared pesto sauce.

Serve the pasta warm.

Garnish with grated romano cheese.

Refrigerate any leftovers promptly.

Enjoy leftovers as a lunch option.