In a large skillet, over medium heat, heat oil until it shimmers or when a drop of water flicked in it dances.
Season chicken all over with salt and pepper.
Add chicken to skillet and cook until it's almost cooked.
Transfer chicken to a plate and set aside.
Add more oil to the skillet and allow it to heat up.
Add, onions and mushrooms and cook until tender; about 5 minutes.
Add garlic, oregano, crushed red pepper flakes and stir for another minute or two.
Add the pasta, 2 cups of the water, and the broth.
Bring to a boil over high heat and cook until the liquid is very thick, syrupy and almost completely absorbed; 12 to 15 minutes.
Add peppers, zucchini, carrots and the remaining ¾ cup water.
Cover, reduce the heat to medium, and cook, 3 to 5 minutes.
Uncover and return the heat to high.
Stir in the cream, Parmesan cheese and chicken with the juices.
Continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked; just a few minutes.
Remove from heat, add lemon juice and season with salt and pepper to taste.
Serve immediately with extra Parmesan cheese if desired. Enjoy!