Step 1

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms and asparagus. Sauté for about 4-5 minutes, until the mushrooms are soft and the asparagus is tender-crisp. Add the garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes, scraping up any bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook, stirring occasionally, until the sauce thickens, about 3-5 minutes.

Step 5

Return the cooked chicken to the skillet. Add the cooked penne pasta and toss to coat the pasta and chicken in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.

Step 6

Garnish with fresh parsley and serve immediately.