Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve one cup of pasta water before draining, then set the pasta aside. This ensures you have the liquid needed to create a glossy, cohesive sauce later in the process.
Season and Sear the Chicken: While the water boils, toss the chicken pieces with olive oil, Italian seasoning, salt, and pepper in a bowl. Heat a large skillet or Dutch oven over medium-high heat and add the chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through, then remove from the pan and set aside on a plate.
Sauté the Harder Vegetables: In the same skillet, add another tablespoon of olive oil over medium heat. Add the bell pepper, broccoli, and yellow squash, sautéing for 4–5 minutes until they begin to soften but still retain a slight crunch. Stir frequently to ensure even cooking and prevent any pieces from burning or sticking to the bottom of the pan.
Add Aromatics and Soft Veggies: Add the minced garlic and cherry tomatoes to the skillet, cooking for another 1–2 minutes until the garlic is fragrant and the tomatoes start to blister slightly. The heat should be moderate to avoid burning the garlic, which can turn bitter and ruin the delicate flavor profile of the dish.
Combine Pasta and Chicken: Return the cooked pasta and seared chicken to the skillet with the vegetables. Toss everything together gently to combine, ensuring the chicken and veggies are evenly distributed throughout the pasta for a balanced bite in every spoonful.
Create the Light Sauce: Add the reserved pasta water, butter, and thawed peas to the skillet. Toss continuously over low heat for 1–2 minutes until the butter melts and the starch in the water creates a light, glossy coating on the pasta. This step binds all the ingredients together without needing a heavy cream-based sauce.
Finish with Herbs and Cheese: Remove the skillet from the heat and stir in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired. The residual heat will wilt the basil perfectly while keeping its vibrant green color and fresh flavor intact.
Serve Immediately: Divide the pasta among bowls and top with extra Parmesan cheese and a crack of black pepper. Serve warm while the vegetables are still crisp-tender and the chicken is juicy. It tastes best right out of the pan, so gather everyone around the table quickly.
