Cook the Pasta: Bring a large pot of salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

Sauté the Chicken: In a skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook for about 5-7 minutes until golden brown. Remove and set aside.

Cook the Vegetables: In the same skillet, sauté sliced mushrooms and asparagus over medium heat for 3-5 minutes until tender.

Add Garlic and Deglaze: Stir in minced garlic and cook until fragrant. If using white wine, add it now and simmer until it reduces slightly.

Create the Creamy Sauce: Reduce heat, pour in heavy cream, and add Parmesan cheese. Cook for 3-5 minutes until sauce thickens.

Combine Pasta and Sauce: Add the cooked penne to skillet with sauce and toss gently to mix.

Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese.