Place the chicken bites in a big bowl and toss well with the Italian seasoning, salt and pepper.

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package. Reserve 1 cup of pasta water before draining.

While the pasta cooks, melt the butter over medium heat in a large, deep skillet or Dutch oven and cook the chicken for 6-7 minutes until golden and completely cooked through. Remove the chicken from the pot with a slotted spoon and set aside.

In the same pot, add the olive oil and saute the leek for 1 minute. Add the sliced zucchini and asparagus and continue to cook for a minute.

Next, add the peas and tomatoes and cook for another 2 minutes.

Pour in the chicken stock and cream and allow the sauce to bubble for 1-2 minutes. Add the cooked pasta to the pot and toss well to combine. Loosen with a bit of the reserved pasta water if needed.

Stir in the Parmesan and fresh basil, then return the cooked chicken to the pot. Toss well to combine.

Adjust the seasoning to taste and serve immediately with some extra grated Parmesan and some chopped chives on top if you like.