1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F). Remove the chicken from the skillet, let it rest for a few minutes, then dice or shred it into bite-sized pieces. Set aside.

2. 2. Cook the Pasta and Vegetables: While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. About 3 minutes before the pasta is done, add the broccoli florets and sliced carrots to the boiling pasta water. This allows them to cook slightly and become tender-crisp.

3. 3. Drain and Reserve: Once the pasta and vegetables are cooked, drain them, reserving about 1/2 cup of the pasta cooking water.

4. 4. Create the Lemon Garlic Sauce: In the same skillet used for the chicken (no need to clean it, the browned bits add flavor!), melt 1/4 cup of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

5. 5. Combine the Sauce Ingredients: Pour in the chicken broth and fresh lemon juice. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

6. 6. Bring It All Together: Add the cooked pasta, broccoli, carrots, diced chicken, halved cherry tomatoes, and frozen peas to the skillet with the sauce. Toss everything gently to combine, ensuring the pasta and vegetables are well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

7. 7. Finish with Cheese and Garnish: Stir in 1/4 cup of grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese.