Cook the PastaBring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving ¼ cup of pasta water, and set aside.
Sauté the ChickenHeat olive oil in a large skillet over medium heat. Add chicken pieces, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until golden and fully cooked. Remove from skillet and keep warm.
Add the VeggiesIn the same skillet, toss in mushrooms and asparagus. Sauté for 3–4 minutes, stirring occasionally, until tender but still vibrant green.
Make It CreamyLower the heat slightly and pour in heavy cream. Stir gently, scraping up any flavorful bits from the pan. Once the cream starts to simmer, add Parmesan cheese and stir until smooth.
Bring It All TogetherReturn the chicken to the skillet, then add the cooked pasta. Toss everything to coat evenly in the creamy sauce. If the sauce feels too thick, splash in some reserved pasta water until it’s silky and glossy.
Serve & EnjoyPlate the pasta, sprinkle extra Parmesan on top, and serve warm. Optional garnish: cracked black pepper or fresh parsley.
