Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Drain and set aside, reserving about ½ cup of the pasta water.

Step 2: Cook the Chicken
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, pepper, and paprika.
Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
Remove chicken from the skillet and set aside.

Step 3: Sauté the Vegetables
In the same skillet, add 2 tbsp olive oil.
Add the garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 4–5 minutes until they release their juices and turn golden.
Add the asparagus pieces and cook for another 3–4 minutes until tender-crisp.

Step 4: Make the Creamy Sauce
Lower the heat to medium.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the Parmesan cheese, Italian seasoning, and red pepper flakes if using.
Simmer gently for 3–4 minutes until the sauce thickens slightly.

Step 5: Combine Everything
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta and gently mix until everything is well coated.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Taste and adjust seasoning with more salt and pepper if needed.

Step 6: Garnish and Serve
Sprinkle with chopped fresh parsley and extra Parmesan cheese before serving.
Serve hot and enjoy every creamy, savory bite!