Boil water in a large pot. Add the penne pasta and cook according to package instructions until al dente (about 11-12 minutes). Drain and set aside. Don't rinse — the starch helps the sauce stick.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.

In the same skillet (don't wipe it out), add sliced mushrooms and asparagus. Cook for 3-4 minutes until they begin to soften. The mushrooms will release moisture and shrink down.

Add minced garlic and cook for 1 minute until fragrant. Watch closely to prevent burning.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the heavy cream and Italian seasoning, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens slightly.

Return the cooked chicken to the skillet and mix well. Add the drained pasta to the sauce, stirring until everything is well combined and the pasta is completely coated.

Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.

Remove from heat and garnish with fresh parsley if desired. Serve immediately while hot and creamy.