1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Season the chicken with salt, black pepper, and garlic powder.

3. Heat the olive oil in a large skillet over medium high heat and cook the chicken until golden and fully cooked through. Transfer to a plate.

4. In the same skillet, melt the butter and cook the onion until softened. Stir in the garlic and sliced mushrooms, then cook until the mushrooms release their moisture and turn golden.

5. Add the asparagus and cook for 2 to 3 minutes until bright green and just tender.

6. Pour in the chicken broth and scrape up any flavorful bits from the skillet.

7. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer gently until the sauce thickens slightly.

8. Return the cooked chicken to the skillet and add the drained penne. Toss until everything is coated in the sauce. Add a splash of reserved pasta water if needed.

9. Finish with fresh parsley and serve hot with extra Parmesan if desired.