Begin by boiling a large pot of salted water, then add the penne pasta. Cook the pasta according to package instructions until al dente, about 10 minutes. Once done, drain the pasta in a colander, and set it aside while you move on to the chicken.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add bite-sized pieces of boneless, skinless chicken breast, sprinkling with garlic powder, onion powder, salt, and pepper. Sauté until the chicken is browned and cooked through, about 5 to 7 minutes.

Once the chicken is nicely browned, stir in the sliced mushrooms and asparagus. Continue to sauté for another 3 to 4 minutes until the asparagus is tender yet still vibrant and the mushrooms have softened.

Lower the heat slightly and pour in 1 cup of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally to incorporate all the flavors.

Add in ½ cup of grated Parmesan cheese, stirring constantly until it melts into the sauce, creating a velvety texture.

Toss the cooked penne pasta back into the skillet with the creamy chicken and vegetable mixture. Gently mix until the pasta is completely coated with the sauce and heat through for about 1 minute.

Plate the delicious pasta and if desired, garnish with extra Parmesan and freshly cracked black pepper. Serve warm and enjoy.