Cook the Pasta: Bring a large pot of salted water to a rapid boil. Add the penne pasta and cook until al dente, about 8–10 minutes. Drain and set aside, reserving a cup of the starchy cooking water.

Sear the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until golden brown. Remove from skillet.

Sauté the Vegetables: In the same skillet, add mushrooms and garlic. Sauté over medium heat for 4-5 minutes until mushrooms are tender and golden.

Add the Asparagus: Add asparagus pieces and cook for an additional 2-3 minutes until tender-crisp.

Combine Chicken and Cream: Slice the cooked chicken and return to the skillet. Pour in heavy cream and stir to combine. Let simmer for 3-4 minutes until the cream thickens.

Mix in the Pasta: Add reserved penne pasta, tossing well to coat in the creamy sauce, adding reserved pasta water if necessary.

Add Cheese and Season: Stir in grated Parmesan cheese, melting into the sauce. Taste and adjust salt and pepper.

Garnish and Serve: Garnish with fresh parsley and serve immediately.