Bring a large pot of salted water to a boil. Add penne or fusilli pasta, cooking until al dente, about 8–10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add a diced onion and sauté for 2–3 minutes until translucent.

Stir in 3 minced garlic cloves and cook for another minute until fragrant.

Add 1 pound of diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden brown.

Mix in 2 cups of mixed vegetables and sauté for 3–4 minutes until tender.

Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of rosemary, and stir for another minute.

Dust 1/4 cup of flour over the skillet, stirring for 1–2 minutes to form a roux.

Gradually add 3 cups of chicken broth while stirring to avoid lumps, and bring to a simmer for 3–5 minutes to thicken.

Reduce heat to low and mix in 1 cup of heavy cream, 2 tablespoons of soy sauce, and 1 tablespoon of Worcestershire sauce until smooth.

Toss in the drained pasta and 1 cup of shredded cheddar cheese, stirring until well combined.

Taste and adjust seasoning with salt and pepper as necessary.

Serve and garnish with fresh parsley.