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

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and asparagus, and sauté for 5-7 minutes until the vegetables are tender and lightly browned.

Make the Sauce: Reduce the heat to medium-low and pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, thyme, and basil. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.

Combine: Add the cooked chicken and penne pasta to the skillet, stirring to coat everything evenly in the creamy sauce. Cook for another 2-3 minutes until everything is heated through.

Serve: Garnish with freshly chopped parsley and extra Parmesan cheese, if desired. Serve hot and enjoy!