1. Bring a large pot of salted water to a boil and cook penne until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

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

3. In the same skillet, add mushrooms and sauté until browned, about 5 minutes. Add asparagus and cook for another 3-4 minutes until just tender-crisp.

4. Lower heat to medium. Add butter and garlic to the skillet and cook until fragrant, about 30 seconds. Pour in chicken broth and simmer for 2 minutes.

5. Add heavy cream and let it simmer gently until slightly thickened, about 5 minutes.

6. Stir in Parmesan cheese until melted and smooth. Return the chicken to the skillet along with the cooked pasta. Add reserved pasta water as needed to loosen the sauce.

7. Toss everything to coat evenly. Adjust seasoning with salt and pepper as needed.

8. Serve hot, garnished with extra Parmesan or fresh parsley if desired.