1. Begin by cooking the penne pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain and set aside.
2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms and asparagus, cooking until the mushrooms are tender and the asparagus is bright green, approximately 4-5 minutes.
4. Add the minced garlic to the skillet and sauté for another minute until fragrant.
5. Reduce the heat to medium and pour in the heavy cream and chicken broth. Stir in the Parmesan cheese and dried thyme, allowing the sauce to simmer and thicken, about 3-4 minutes.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.
7. Serve the pasta hot, garnished with fresh parsley for a pop of color and added freshness.

This method reminds me of the tactile experience of cooking with my abuela, where tasting and adjusting seasoning was an essential part of the process. Trust your senses as she taught me, and you’ll find your perfect balance.