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Bring a pot of water to a boil and cook pasta according to package directions, slightly al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken pieces and season with salt, pepper, and garlic powder. Let them cook for a few minutes on one side before flipping. They should be nicely browned. Continue stirring until the chicken pieces are completely cooked through. Remove and set aside.
Melt the butter in the skillet and add the garlic. Saute for 1 minute until fragrant. Add the frozen peas, chopped asparagus and zucchini. Sprinkle with the Italian seasoning and some more salt and pepper. Saute for 1-2 minutes.
Pour in the chicken broth and stir. Bring to a boil, then reduce heat to medium low and simmer for 5 minutes.
Reduce the heat to low and add in the Boursin cheese and parmesan. Stir until melted.
Add the cooked chicken back to the pan along with the cooked pasta and gently stir to combine everything.
The sauce will thicken as you stir / as it sits over the next few minutes. Season with salt and pepper to taste.
Serve with more parmesan and parsley on top and enjoy!