Cook the penne pasta according to the package instructions until al dente.
Drain and set aside.
Step 2: Cook the Chicken
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Season the chicken with salt and pepper, then cook until golden brown and fully cooked through.
Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the remaining 1 tbsp olive oil.
Sauté the mushrooms and asparagus until tender, about 5-7 minutes.
Add the garlic and cook for 1 more minute, or until fragrant.
Step 4: Make the Sauce
Stir in the heavy cream, chicken broth, Parmesan cheese, and dried thyme.
Bring to a simmer and cook until the sauce thickens slightly.
Step 5: Combine and Serve
Add the cooked pasta and chicken to the skillet.
Toss to coat everything in the sauce.
Garnish with fresh parsley if desired, and serve hot.
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