1-First, cook the penne pasta in boiling water for 7-9 minutes until tender, then drain and set it aside.

2-Next, combine the flour, salt, and pepper, and coat the chicken breasts evenly in this mixture.

3-Melt 1 tablespoon of butter in a skillet over medium heat and cook the chicken for 4-5 minutes per side until it’s browned and fully cooked through, then remove and slice it into strips or cubes.

4-After that, trim the asparagus ends and chop the spears into 2-inch pieces.

5-In the same skillet, melt the remaining 2 tablespoons of butter, add the garlic, mushrooms, and asparagus, and cook for 4-6 minutes until the vegetables are tender.

6-Now, add the cooked penne pasta and sliced chicken back to the skillet, stirring constantly until everything heats through.

7-Finally, remove the skillet from the heat and stir in the shredded parmesan cheese until it’s melted and well combined.

8-Serve it hot for the best creamy mushroom chicken experience.