Preheat oven to 400, drizzle all the veggies (minus the broccoli and peas) in olive oil, salt, pepper, roast for 40 minutes

Boil the pasta, reserve a little liquid, drain and set aside.

In a large Dutch oven melt the butter over medium high, add the garlic and stir repeatedly until fragrant. Add the cream and whisk together with 1/3 cup parmesan. Let thicken.

Reduce heat and Add garlic, peas, and chicken. Stir. Add the roasted veggies and pasta, toss a and serve with a garnish of black pepper and parmesan