Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, flipping halfway until browned and cooked through. Remove and let rest.

In the same skillet, add sliced mushrooms and asparagus. Sauté over medium heat for 3-4 minutes until tender and slightly caramelized.

Pour in 1 cup of heavy cream and stir to combine. Bring to a gentle simmer, allowing the sauce to thicken slightly for 2-3 minutes.

Stir in ½ cup of grated Parmesan cheese until melted. Adjust the consistency with reserved pasta water if needed.

Toss the cooked penne into the skillet, ensuring it’s thoroughly coated. Cook for an additional minute.

Serve warm, garnished with additional Parmesan cheese and freshly cracked black pepper.