Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add the Veggies: To the skillet, add the sliced mushrooms and chopped asparagus. Sauté for 3-4 minutes, until the vegetables are tender and the mushrooms have released their moisture.

Make the Sauce: Pour in the heavy cream or half-and-half, stirring to combine. Let the sauce simmer for 3-5 minutes, allowing it to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.

Combine: Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of pasta water to loosen it up.

Serve: Dish out the pasta into bowls and garnish with grated parmesan cheese and fresh herbs if desired. Serve hot and enjoy!