Step 1: Bring a large pot of salted water to a boil

Step 2: Cook the penne pasta according to package instructions until al dente, then drain and set aside

Step 3: Heat olive oil in a large skillet over medium-high heat

Step 4: Add sliced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through

Step 5: Remove the chicken from the skillet and set aside

Step 6: In the same skillet, add a bit more olive oil if needed and sauté the sliced mushrooms for about 3 minutes

Step 7: Add the asparagus pieces and cook for another 2 minutes until tender-crisp

Step 8: Stir in the minced garlic and cook for 30 seconds until fragrant

Step 9: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet

Step 10: Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using, stirring until the sauce is smooth and slightly thickened, about 3-4 minutes

Step 11: Return the cooked chicken to the skillet and add the drained pasta

Step 12: Toss everything together until well coated in the creamy sauce, adjust seasoning if needed, and serve hot