Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Add the chicken pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Melt the butter in the skillet with the vegetables. Once melted, whisk in the flour to create a roux. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Continue whisking until all the broth is incorporated and the mixture begins to thicken.

Whisk in the milk until well combined. Add the dried thyme, dried rosemary, optional smoked paprika, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the sauce to a gentle simmer, stirring frequently, and let it cook for about 5 minutes to allow the flavors to meld and the sauce to thicken further.

While the sauce is simmering, cook your chosen pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

Add the cooked chicken, frozen peas, and frozen corn to the simmering sauce. Stir well and cook for another 2-3 minutes, or until the peas and corn are heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Add the drained pasta directly to the skillet with the chicken and vegetable mixture. Toss gently to coat everything evenly in the creamy sauce. Serve immediately, garnished with fresh parsley and a sprinkle of shredded cheese, if desired.