1️⃣ Cook the Pasta

Bring a large pot of salted water to a boil.

Add the penne pasta and cook according to the package instructions until al dente.

Reserve ½ cup of pasta water, then drain the pasta and set aside.

2️⃣ Cook the Chicken

Heat 1 tbsp olive oil in a large skillet over medium heat.

Season the chicken with garlic powder, onion powder, salt, and pepper.

Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.

Remove the chicken from the skillet and set aside.

3️⃣ Sauté the Vegetables

In the same skillet, heat the remaining 1 tbsp olive oil and butter over medium heat.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the mushrooms and cook for 5–6 minutes, until they release their moisture and become golden brown.

Add the asparagus and cook for another 3–4 minutes, until tender-crisp.

4️⃣ Make the Creamy Sauce

Pour in the chicken broth and let it simmer for 2 minutes.

Stir in the heavy cream and Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly.

Add Italian seasoning and red pepper flakes (if using).

Season with additional salt and pepper to taste.

5️⃣ Combine Everything

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the cooked penne pasta and mix until everything is evenly coated.

If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.

6️⃣ Serve

Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper.

Serve immediately and enjoy this creamy, comforting dish!