In a large pot, bring salted water to a boil over high heat. Add penne pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and black pepper, then add to the skillet. Sauté for 5-6 minutes on each side until golden brown and cooked through. Remove and keep warm.

In the same skillet, reduce to medium heat and add butter. Once melted, add minced garlic, sauté for 30 seconds. Then add sliced mushrooms and asparagus, cooking for 3-4 minutes until tender.

Pour in chicken broth and heavy cream, stirring to combine. Allow mixture to simmer for about 2 minutes.

Stir in grated Parmesan cheese and Italian seasoning, mix until cheese is melted. Return cooked chicken and drained penne to skillet, tossing to combine.

Remove from heat, garnish with fresh parsley, and serve warm.