My entire family gots nuts over this dish!

1 pound penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon nutmeg
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

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.