Cook Pasta: Boil penne pasta in salted water until al dente. Drain and set aside.
Cook Chicken: Heat olive oil in a skillet. Season chicken with garlic powder, onion powder, salt, and pepper. Sauté for 5-6 minutes until cooked. Set aside.
Sauté Vegetables: In the same skillet, cook mushrooms and asparagus for 5-6 minutes until tender. Remove and set aside.
Make Sauce: Melt butter, stir in flour, and cook for 1-2 minutes. Gradually whisk in chicken broth, then add heavy cream. Cook until thickened. Stir in Parmesan, red pepper flakes (optional), salt, and pepper.
Combine: Add chicken, vegetables, and pasta to the skillet. Toss to coat with the sauce. Heat through for 1-2 minutes.
Serve: Garnish with additional Parmesan if desired and serve hot.
Notes
For extra flavor, add a splash of white wine while making the sauce.
Swap heavy cream for Greek yogurt or a plant-based cream for a lighter version.
Use gluten-free pasta and flour for a gluten-free adaptation.
