1. Boil a large pot of salted water and cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Sear for 5–7 minutes until golden and cooked through. Remove and set aside.

3. In the same pan, add butter. Sauté mushrooms for 5 minutes until browned. Add asparagus and cook for another 3–4 minutes until tender-crisp. Add garlic and cook 1 more minute.

4. Pour in chicken broth and scrape up any brown bits. Lower heat, add heavy cream, and stir in parmesan cheese. Simmer for 3–5 minutes until slightly thickened.

5. Return chicken to the skillet, then add the cooked penne. Toss to coat everything in the sauce. Use reserved pasta water as needed to loosen the sauce. Serve warm with extra parmesan if desired.