Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the penne pasta and cook according to package instructions until it reaches al dente. Drain, but don't forget to reserve a bit of that cooking water.

Heat a large skillet over medium heat, and add in the seasoned chicken breast slices. Sear until golden brown and cooked through, about 6-7 minutes per side. Once cooked, remove the chicken and let it rest.

In the same skillet, toss in the sliced mushrooms. Cook until tender and releasing moisture, about 5 minutes. Add asparagus and cook until bright green and crisp-tender, about 3-4 minutes. Finish with minced garlic for 1 minute.

Pour in the heavy cream and chicken broth, stirring gently to combine. Allow it to simmer, thickening slightly. Stir in grated Parmesan cheese until it melts, creating a smooth sauce.

Return the cooked chicken and drained penne to the skillet. Toss gently until everything is well-coated in the creamy sauce. Add reserved pasta water if too thick.

Transfer to serving plates. Garnish with fresh parsley and additional Parmesan. Enjoy!