Step 1

Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate, cover with foil to keep warm.

Step 3

In the same skillet, add the garlic, zucchini, bell pepper, and asparagus. Sauté for 2-3 minutes until the vegetables are crisp-tender. Add the cherry tomatoes and thawed peas, and cook for 1 minute more.

Step 4

Reduce the heat to medium-low and stir in the cream and Parmesan. Simmer for 2 minutes until the sauce is slightly thickened. Add the chicken back to the skillet and stir to combine.

Step 5

Add the cooked pasta to the skillet and toss to coat. Gradually add some of the reserved pasta water, a tablespoon at a time, if needed to loosen the sauce to your desired consistency.

Step 6

Remove from heat and stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan if desired.