Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden brown.

Remove from the skillet, let cool for a few minutes, then slice into strips.

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced bell peppers, zucchini, and broccoli. Sauté for 3-4 minutes until they soften slightly.

Then add the cherry tomatoes and spinach, cooking for another 2-3 minutes until the tomatoes begin to burst and the spinach wilts.

Pour the chicken broth and heavy cream into the skillet, stirring to combine. Add the dried oregano, basil, and red pepper flakes. Let the mixture simmer for a few minutes, allowing the flavors to meld, and cook until slightly thickened.

Add the cooked pasta and sliced chicken to the skillet. Toss everything together until the pasta is evenly coated with the sauce and the chicken and vegetables are distributed throughout.

If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

Plate the Primavera Pasta with Chicken immediately, garnishing with freshly grated Parmesan cheese and basil if desired. Enjoy the delightful blend of flavors and textures!