Boil penne according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and cooked through (about 5–6 minutes). Remove from skillet and set aside.
Sauté Vegetables:
In the same skillet, sauté mushrooms and asparagus for 3–4 minutes until tender. Add garlic and cook for another 30 seconds until fragrant.
Make the Creamy Sauce:
Reduce heat to low. Stir in heavy cream and chicken broth, mixing well. Add Parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
Combine Pasta and Chicken:
Add the cooked penne and chicken back into the skillet. Toss everything together until well coated with the creamy sauce.
Serve:
Plate the pasta, garnish with chopped parsley, and sprinkle extra Parmesan if desired. Serve hot.
Serving & Storage Tips
