Place the chicken breasts between plastic wrap or parchment paper and gently pound them until they are about ½ inch thick.

Mix ½ teaspoon oregano, ½ teaspoon salt, garlic powder, and ¼ teaspoon black pepper. Season both sides of the chicken.

Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and the internal temperature reaches 165°F. Remove and cover with foil.

Meanwhile, cook the pasta according to package directions in salted boiling water. Drain and set aside.

In the same skillet, melt the butter and sauté the garlic for about 30 seconds.

Add the tomatoes and zucchini. Cook for about 2 minutes.

Stir in the remaining oregano, salt, and pepper. Pour in the chicken broth and simmer for 1–2 minutes.

Add the Parmesan cheese and heavy cream, stirring until smooth.

Stir in the peas and cooked pasta. Toss until everything is coated in the creamy sauce and heated through. This Chicken Pasta Primavera develops its signature creamy texture after just a minute or two.

Slice the cooked chicken and serve over the pasta. Garnish with extra Parmesan cheese and chopped parsley.