Begin by cooking the penne pasta according to the package instructions in a large pot of salted boiling water. Cook until al dente, drain, and set aside. Reserve about ½ cup of the pasta water in case you need to loosen the sauce later.

Meanwhile, in a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for about 5–7 minutes until cooked through and lightly golden on the outside. Remove the chicken from the pan and set aside.

In the same skillet, add another tablespoon of oil if needed. Sauté the mushrooms until browned and their moisture has evaporated, about 5–6 minutes. Add the asparagus and cook for 3–4 minutes more, just until tender-crisp. Stir in the minced garlic and cook for 1 minute until fragrant.

Lower the heat to medium and pour in the cream. Stir gently, then add the parmesan cheese, letting it melt into the sauce. Add the cooked chicken back to the pan, followed by the drained pasta. Toss everything to combine well, coating the pasta and ingredients evenly with the sauce. If the sauce is too thick, stir in a little of the reserved pasta water. Taste and adjust seasoning as needed.

Finish with a sprinkle of red pepper flakes for a touch of heat, a bit of lemon zest for brightness, or fresh parsley for color and freshness. Serve immediately while warm and creamy.