Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve a cup of pasta water before draining and set the drained penne aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken breasts and cook for about 6-8 minutes, flipping once, until golden brown and no longer pink. Remove and set aside.

In the same skillet, add mushrooms and sauté over medium heat for about 4-5 minutes until caramelized and tender.

Add asparagus and minced garlic to the skillet, cooking for about 2-3 minutes until the asparagus is vibrant green and tender-crisp.

Pour in the heavy cream and chicken broth, stirring well, and let it simmer for about 2 minutes until it starts to bubble gently.

Gradually stir in the grated Parmesan cheese until melted and the sauce thickens.

Return the cooked chicken and pasta to the skillet, tossing everything in the creamy sauce and adding reserved pasta water if needed.

Transfer to serving plates and garnish with chopped parsley before serving.