Step 1
Bring a large pot of salted water to a boil.
Cook the penne pasta according to package instructions until al dente.
Drain the pasta and set it aside while you prepare the rest of the dish.

Step 2
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced chicken breast, season with salt and pepper, and cook for 5–7 minutes until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.

Step 3
In the same skillet, add a little more oil if needed and sauté the sliced mushrooms for about 3 minutes until they begin to soften.
Add the asparagus pieces and cook for another 2 minutes until they are tender-crisp.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 4
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom to add flavor to the sauce.
Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using.
Stir everything together and let the sauce simmer for 3–4 minutes until it thickens slightly and becomes smooth.

Step 5
Return the cooked chicken to the skillet along with the drained penne pasta.
Toss everything together gently until the pasta and chicken are well coated in the creamy sauce.
Adjust seasoning with more salt and pepper if needed.

Step 6
Serve hot, with an extra sprinkle of Parmesan cheese and a dash of red pepper flakes if you like a little heat.