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 olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F (74 C)). 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: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.

3. 3. Saute the vegetables: In the same skillet used for the chicken (no need to clean it), add a little more olive oil if necessary. Add the broccoli florets, sliced carrots, and chopped red onion. Saute for 5-7 minutes over medium heat, stirring occasionally, until the vegetables start to soften but are still crisp-tender.

4. 4. Add garlic and snap peas: Stir in the minced garlic and snap peas. Cook for another 2-3 minutes, until the garlic is fragrant and the snap peas are bright green. Be careful not to overcook the garlic, as it can become bitter.

5. 5. Build the lemon sauce: Pour in the chicken broth and fresh lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan – these add wonderful flavor. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

6. 6. Combine and finish: Add the cooked pasta, diced chicken, and butter to the skillet with the vegetables and sauce. Toss everything together until well combined and the butter has melted, creating a light, glossy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.

7. 7. Stir in cheese and herbs: Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Toss gently until the cheese is melted and evenly distributed. Taste and adjust seasonings if needed.

8. 8. Serve immediately: Divide the Lemon Chicken Pasta Primavera among plates and serve hot, with extra Parmesan cheese and a lemon wedge on the side for an added burst of freshness.