Cook the chicken: Season the chicken cutlets with 1 teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons oil in a large high-sided skillet over medium-high heat until shimmering. Add the cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes total. Remove from the skillet, place on a plate, loosely cover with foil, and set aside. (Do not wipe skillet clean.)

Make the sauce: Reduce the heat to medium and heat the remaining 2 tablespoons oil until shimmering. Add the chopped scallions and garlic and sauté until softened, about 1 minute. Whisk in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the broth and cream until smooth, using the whisk to scrape any browned bits from the bottom of the skillet.

Add the pasta and vegetables: Stir in the pasta and remaining 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium heat, stirring occasionally and making sure the pasta is in an even layer each time. Stir in the asparagus, peas, and carrots. Cook, stirring occasionally and again making sure the pasta is in an even layer each time, until the pasta is al dente and vegetables are crisp-tender, 8 to 10 minutes.

Add the lemon and chicken and garnish: Stir in the lemon juice and return the cutlets to the skillet. Cook over medium heat, stirring occasionally, until the chicken is heated through, about 2 minutes. Garnish with scallions and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth, water, or milk before reheating to help loosen the sauce. Love the recipe? Leave us stars and a comment below!