1. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt and pepper, then add it to the hot skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Add the sliced mushrooms and cook for 4-5 minutes, until they release their moisture and become tender. Add the asparagus pieces and cook for 3-4 minutes, until the asparagus is bright green and tender-crisp.

4. Add the minced garlic and Italian seasoning to the skillet. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant.

5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until the sauce begins to thicken slightly.

6. Stir in the grated Parmesan cheese until it has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

7. Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.

8. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately.