Begin by bringing a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions for about 10-12 minutes, or until al dente. Reserve a cup of pasta water before draining and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant. Add 8 ounces of sliced mushrooms and cook until golden brown, about 5-7 minutes.

Increase heat to medium-high and add 1 pound of diced chicken breast, seasoning with salt and pepper. Cook for 6-8 minutes until browned and cooked through. Add chopped asparagus in the last 2 minutes of cooking.

Reduce heat to low and pour in 1 cup of heavy cream, stirring to combine. Let it simmer for 3-5 minutes to thicken. Use reserved pasta water to adjust consistency.

Add drained penne pasta to the skillet and toss gently to combine, ensuring pasta is well coated with sauce and vegetables are evenly distributed.

Serve warm in bowls, garnished with freshly grated Parmesan cheese and a sprinkle of black pepper. Add fresh herbs for color and aroma.