Bring a large pot of salted water to a boil over high heat and add the penne pasta. Cook according to package instructions, but drain it 1 minute early for al dente texture. Reserve a cup of pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the thinly sliced chicken breasts with salt and pepper, and add them to the skillet. Sear the chicken undisturbed for 4-5 minutes until golden brown, then flip and cook for an additional 4 minutes until fully cooked. Remove the chicken and set aside.

Add the sliced mushrooms to the same skillet, stirring gently to incorporate the chicken drippings. Cook for about 5-7 minutes until they are golden and caramelized.

Stir in the chopped asparagus pieces and minced garlic, cooking for another 2-3 minutes until the asparagus is tender-crisp and the garlic is fragrant.

Lower the heat to medium and pour in 1 cup of heavy cream and ½ cup of chicken broth, scraping the skillet to release any flavorful bits. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally.

Add ½ cup of grated Parmesan cheese and stir until the sauce thickens and clings beautifully to the ingredients.

Add the seared chicken slices and drained penne to the skillet, tossing everything together until the pasta is evenly coated. Adjust the sauce consistency with reserved pasta water if needed.

Serve immediately, garnished with fresh parsley.