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

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until translucent. Add minced garlic and cook for an additional minute.

Add bite-sized chicken pieces, season with salt and pepper, and cook for about 5–7 minutes until golden brown and cooked through.

Stir in mixed vegetables and cook for an additional 3–4 minutes until tender.

Sprinkle thyme and rosemary over the mixture and stir well.

Dust with flour, stirring for 1–2 minutes to cook the flour.

Gradually pour in chicken broth while stirring continuously to prevent lumps. Simmer for 3–5 minutes.

Stir in heavy cream, soy sauce, and Worcestershire sauce, warming through for 2–3 minutes.

Fold in the cooked pasta and shredded cheddar cheese, tossing until the cheese melts and the pasta is coated.

Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.