Preheat oven to 200°C (400°F). Toss asparagus with 1 tablespoon olive oil and salt on a baking sheet. Roast for 12-15 minutes until crispy.

Cook penne in a large pot of boiling salted water according to package directions. Reserve 120ml of pasta water before draining.

While pasta cooks, season chicken with oregano, lemon zest, salt, and pepper. Heat remaining olive oil in a large skillet over medium-high heat.

Sauté chicken until golden brown and cooked through, approximately 6-8 minutes. Add minced garlic and cook for 1 minute until fragrant.

Reduce heat to low. Stir in harissa paste, crumbled feta, and heavy cream. Whisk continuously until the feta is mostly incorporated into a thick sauce.

Add the cooked pasta and reserved pasta water to the skillet. Toss to coat the pasta in the harissa cream sauce.

Stir in the lemon juice and adjust seasoning with salt and pepper.

Divide into bowls and garnish with the roasted asparagus crisps.