Step 1

Bring a large pot of salted water to a boil.

Step 2

Cook penne pasta according to package instructions until al dente.

Step 3

Drain and set aside.

Step 4

Heat olive oil in a large skillet over medium-high heat.

Step 5

Add sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.

Step 6

Remove chicken from the skillet and set aside.

Step 7

In the same skillet, add a bit more oil if needed and sauté mushrooms for 3 minutes.

Step 8

Add asparagus and cook for another 2 minutes until tender-crisp.

Step 9

Stir in garlic and cook for 30 seconds until fragrant.

Step 10

Pour in chicken broth and scrape up any bits from the pan.

Step 11

Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).

Step 12

Stir until the sauce is smooth and begins to thicken, about 3-4 minutes.

Step 13

Return the chicken to the skillet and add the cooked pasta.

Step 14

Toss everything together until well coated in the creamy sauce.

Step 15

Adjust seasoning if needed and serve hot.