Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the penne pasta and cook 7-9 minutes until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Prepare & Cook the Chicken

1. In a bowl, mix flour, salt, and black pepper.
2. Dredge the chicken breasts in the flour mixture, coating both sides.
3. Heat 1 tablespoon butter in a large skillet over medium heat.
4. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through.
5. Transfer to a cutting board and slice into 1-inch cubes or thin strips.

Step 3: Sauté the Mushrooms & Asparagus

1. In the same skillet, add remaining butter over medium heat.
2. Add mushrooms and cook for 3-4 minutes until golden brown.
3. Stir in garlic and cook for 30 seconds.
4. Add asparagus and sauté for 4-5 minutes until tender-crisp.

Step 4: Combine Everything

1. Lower heat to medium-low and return the sliced chicken to the skillet.
2. Stir in the cooked penne pasta and parmesan cheese, tossing everything together.
3. If the sauce is too thick, add ¼ cup reserved pasta water to loosen it.
4. Cook for 1-2 minutes, stirring until everything is well combined and creamy.

Step 5: Serve & Garnish

1. Sprinkle extra parmesan cheese and black pepper on top.
2. Serve hot and enjoy!