01 -
Bring a large pot of salted water to a boil and cook the penne until it's al dente, following the package directions. Drain and set aside, saving a cup of pasta water just in case.
02 -
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with garlic powder, onion powder, salt, and pepper, then cook for 5-7 minutes until golden brown and cooked through.
03 -
Toss in the sliced mushrooms and asparagus pieces. Cook everything together for 3-4 minutes until the vegetables are tender but still have a nice bite.
04 -
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent sticking.
05 -
Stir in the grated Parmesan cheese until it melts completely and creates a smooth, creamy sauce. If it seems too thick, add a splash of that reserved pasta water.
06 -
Add the cooked penne to the skillet and toss everything together until the pasta is well coated with that creamy sauce. Cook for just another minute to heat through.
07 -
Serve immediately while hot, with extra Parmesan cheese on the side for anyone who wants to pile it on.