Step 1: Cook the penne pasta. In a large pot, bring generously salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and reserve about ½ cup of pasta water, then set the pasta aside.
Step 2: Sauté the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown. Remove chicken from skillet and set aside.
Step 3: Sauté the vegetables. In the same skillet, add the sliced mushrooms and asparagus. Sauté for about 4-5 minutes, or until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4: Create the cream sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Continue to stir until the cheese is melted and the sauce is smooth and slightly thickened.
Step 5: Combine everything. Add the cooked chicken back to the skillet. Gently fold in the cooked penne pasta, ensuring it’s well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve hot, garnished with fresh parsley if desired.