Pasta with Chicken and Squash

(this is my daughter Brandi's recipe and it is now one of my favorite dishes. Thanks, sweetie!)

Pasta with Chicken and Squash
　
1 pkg. (16 ounces) spiral pasta
2 cups whipping cream
1 T. butter
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive oil or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1 1/4 tsp. salt, divided
1/8 tsp. pepper
1 lb. boneless, skinless chicken breasts, julienned
1/4 tsp. each-
dried basil
marjoram
savory
dried rosemary, crushed
rubbed sage

Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted. Rinse and drain pasta, add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 T. of oil until onion is tender. Add squash; cook until tender. Add 1 tsp. of salt and pepper; remove from the heat and keep warm. Add remaining oil to the skillet; stir fry chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash. Serves 8.
NOTE: I kicked this recipe up a notch by adding 3 oz. of cream cheese to the sauce and topping the whole dish with toasted pine nuts. Yumo!