Cook the pasta.
Bring a large pot of salted water to a boil. Cook fusilli according to package directions until al dente. Drain and set aside.

Prepare the chicken.
Slice chicken breast into thin strips. Season evenly with salt and pepper.

Cook the chicken.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and cook for 4–5 minutes, turning once, until golden and cooked through. Remove to a plate.

Sauté the vegetables.
Add remaining olive oil to the skillet. Stir in garlic and cook for 30 seconds until fragrant. Add broccoli, zucchini, asparagus, and bell pepper. Cook for 3–4 minutes until tender-crisp .

Build the sauce.
Add tomatoes and Italian seasoning. Pour in heavy cream and stir gently. Let simmer for 2 minutes until slightly thick and glossy.

Combine everything.
Return chicken to the skillet. Add cooked pasta and toss until evenly coated. Heat for 1–2 minutes until warmed through .

Serve.
Plate immediately and finish with grated Parmesan cheese.