Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 10-12 minutes. Once cooked, drain the pasta in a colander, and set it aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized pieces of boneless, skinless chicken breast, along with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Next, toss in the sliced mushrooms and asparagus. Sauté the mixture for 3-4 minutes, letting the vegetables soften and become tender while absorbing the flavors from the chicken.

Pour in 1 cup of heavy cream, stirring gently to combine with the chicken and vegetable mixture. Allow it all to come to a light simmer, which will take approximately 2-3 minutes.

Once the cream is simmering, add in ½ cup of grated Parmesan cheese. Stir the mixture continuously until the cheese melts completely and the sauce becomes velvety and rich.

Gently toss the drained penne pasta into the creamy sauce, ensuring that every piece of pasta is coated. Cook for an additional minute on low heat.

Serve your Creamy Mushroom and Asparagus Chicken Penne warm in bowls, garnished with extra Parmesan cheese if desired.