Pasta with chicken and squash

(From Taste of Home Magazine)
16 oz. pkg. spiral pasta
2 cups whipping cream
1 Tbsp. butter
2 cups (8 oz.) shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 Tbsp. vegetable oil
2 medium zucchini, julienned
2 medium yellow squash, julienned
1 tsp & 1/4 tsp salt
dash of pepper
1-1/2 lbs. chicken stir-fry
1/2 tsp Italian seasoning

Cook pasta according to package directions. Meanwhile, heat cream & butter in a large sauce pan until butter melts. Add cheese; cook & stir until melted. Rinse & drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion & garlic in 3 Tbsp. oils until onion is tender. Add squash & zucchini; cook until tender. Add 1 tsp. salt and pepper; remove & keep warm. Add remaining oil to skillet; cook chicken with herbs & remaining salt. Cook until juices run clear. Place pasta on serving platter; top with chicken & squash. Yield: 8 servings.