Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, around 10-12 minutes. Drain, reserving a cup of pasta water.

In a large skillet, heat a tablespoon of olive oil over medium heat. Season the chicken breast with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and reaches 165°F (75°C). Remove and let it rest before slicing.

Lower the heat, add minced garlic, cooking until fragrant for about 30 seconds. Add sliced mushrooms, sauté for 4-5 minutes until soft. Add asparagus and cook for an additional 3-4 minutes.

Pour in heavy cream and chicken broth into the skillet, stir to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Stir in grated Parmesan until melted.

Slice the cooked chicken and return it to the skillet with the drained penne. Toss together gently, adding reserved pasta water if the sauce is too thick.

Serve on warm plates and garnish with extra Parmesan and black pepper. Enjoy your Creamy Mushroom & Asparagus Chicken Penne!