Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces of short pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Sauté Onions and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 finely diced small onion and 2 minced cloves of garlic. Sauté for 3-5 minutes until translucent.

Incorporate Chicken and Vegetables: Add 2 cups of cooked chicken and 1 cup of frozen mixed vegetables. Stir together and cook for 5 minutes until heated through.

Add Chicken Broth: Pour in 2 cups of low-sodium chicken broth and bring to a gentle simmer. Cook uncovered for about 2-3 minutes.

Create the Creamy Sauce: Reduce heat to low, stir in 1 cup of heavy cream, 0.5 teaspoon dried thyme, and 0.5 teaspoon dried rosemary. Mix until smooth, about 2-3 minutes.

Combine Pasta and Cheese: Fold in the cooked pasta and season with salt and pepper. If using, add 1 cup of grated cheddar cheese and stir until melted.

Serve and Garnish: Serve hot and garnish with fresh parsley if desired.