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Cook the penne pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-6 minutes, or until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the mushrooms and asparagus. Sauté for 4-5 minutes until mushrooms soften and asparagus becomes tender.
Add minced garlic and cook for another minute until fragrant.
Pour in heavy cream and chicken broth. Stir to combine, bring to a simmer, and cook for 3-4 minutes, letting the sauce thicken.
Stir in Parmesan cheese, cooked chicken, and pasta. Season with salt and pepper to taste.
Toss everything together until well coated. Garnish with fresh parsley before serving.