My entire family gots nuts over this dish!

Preheat your oven to 375°F (190°C).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and garlic, and sauté until the onion is translucent.

Add the mushrooms to the skillet and cook until they are golden brown.

Stir in the asparagus pieces and cook for another 3-4 minutes until they are tender-crisp.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Add the Parmesan cheese, thyme, and nutmeg, stirring until the cheese is melted and the sauce is smooth.

Return the cooked chicken to the skillet, along with the cooked penne pasta. Stir everything together until well coated with the sauce.

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the mozzarella cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Garnish with chopped fresh parsley before serving.

For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a vegetarian option, omit the chicken and add more mushrooms or a variety of vegetables like bell peppers or zucchini. For an extra kick, consider adding a pinch of red pepper flakes to the sauce. You can also use whole wheat penne for a healthier twist.