Bring a large pot of generously salted water to a boil.
Put a large saute pan over a medium-high flame and heat the oil. Add the onion and cook until the onion become translucent, about 5-7 minutes.
Add in the chicken and cook until lightly browned. About 3-5 minutes.
Add the chicken broth to the pan and bring it to a boil.
Once the broth starts to boil add the tomatoes and the carrots.
Let everything cook for 3-5 minutes, or until the carrots begin to soften, then and add the mushrooms and peas.
Drop the pasta into the salted boiling water.
Cook for 5 minutes and add the cream. Bring the cream to a simmer. Taste for seasoning and season with salt and black pepper as desired.
Drain the pasta and add it to the pan. Cool for 1-2 minutes making sure all the pasta is coated in the sauce. Serve with a generous sprinkle of grated Parmigiano reggiano cheese.