Cooking Steps

• Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve ½ cup of pasta water and then drain the rest. Set the pasta aside.
• Season the chicken pieces with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set it aside.
• In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and asparagus, sautéing for 4–5 minutes until softened and slightly browned. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
• Lower the heat and pour the chicken broth into the skillet, using a wooden spoon to scrape up any bits stuck to the bottom. Then, pour in the heavy cream and stir to combine. Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to simmer and thicken for 3–4 minutes.
• Add the cooked chicken back into the skillet, followed by the drained pasta. Toss everything together until well coated with the creamy sauce. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, to loosen it to your liking.
• Taste and adjust the seasoning with salt and black pepper, if needed. Serve immediately, garnished with freshly grated Parmesan and chopped parsley for a pop of color.