Preheat the oven to 375°F (190°C).

In a large skillet, sauté boneless chicken until golden brown, about 5-7 minutes, then cube it.

Meanwhile, boil salted water in a pot and cook the medium pasta until al dente, about 8-10 minutes. Drain and set aside.

In the same skillet, combine cream and cream cheese, stirring until smooth and warm, about 3-5 minutes.

In a large mixing bowl, combine the cubed chicken, cooked pasta, vegetables, and creamy sauce until mixed well, then transfer to a greased baking dish.

Top with shredded mozzarella cheese evenly.

Bake for about 30 minutes, or until the top is bubbly and golden brown.

Let cool for 10-15 minutes before serving.