Begin by filling a large pot with salted water and bringing it to a boil over high heat. Add the penne pasta and cook according to the package instructions, usually around 10-12 minutes, until al dente. Once cooked, drain the pasta and set it aside, ensuring to reserve a cup of the pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Then, add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and softened.

Next, increase the heat to medium-high and add diced chicken breast to the skillet with the sautéed mushrooms. Season with salt and pepper. Cook for 6-8 minutes, stirring frequently until the chicken is browned and no longer pink in the center. Incorporate chopped asparagus during the last 2 minutes.

Lower the heat to medium and pour in 1 cup of heavy cream. Stir the mixture to combine and let it simmer for about 3-5 minutes. As the sauce thickens, if it appears too thick, you can gradually add some reserved pasta water.

Once the sauce has reached the right thickness, add the drained penne pasta to the skillet, tossing everything together gently.

To finish, serve your Creamy Mushroom & Asparagus Chicken Penne warm. Garnish with freshly grated Parmesan cheese and a sprinkle of cracked black pepper.