1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, usually about 10-11 minutes. Drain, reserving 1/2 cup of the pasta water, and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and start to brown. Add the asparagus pieces and cook for another 3-4 minutes until they turn bright green and are tender-crisp.
4. Add the minced garlic and dried thyme to the skillet, stirring for about 1 minute until fragrant. Be careful not to burn the garlic.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer gently for 3-5 minutes to thicken slightly.
6. Stir in the grated Parmesan cheese until melted and incorporated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
7. Return the cooked chicken to the skillet, stirring to coat with the creamy sauce. Then, add the drained penne pasta and toss everything together until evenly combined and heated through.
8. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if using. Garnish with fresh parsley before serving.

I’ve learned over the years that cooking is as much about feeling as it is about following steps. When I teach my kids to cook, I encourage them to watch the mushrooms closely as they brown and to smell the garlic as it softens—those little sensory details tell you when you’re on the right track. Plus, saving a bit of pasta water to adjust the sauce’s consistency is a trick my grandmother swore by, and it never fails.