Add the oil to a large skillet with a lid and saute the chicken for 6-8 minutes or until cooked through. Remove from the pan.

While the chicken is cooking, cut the zucchini and squash in half lengthwise and then chop. Chop the bell pepper and onion as well and set aside.

Wipe out the inside of the skillet and heat over medium heat. Combine the fettuccine noodles, chicken broth, milk, nutmeg, salt, and pepper in the skillet. Put the lid on and simmer for 8 minutes. Stir twice during this cooking time.

Remove the lid and stir well. Add in the broccoli, zucchini, squash, bell pepper, and onion. Place the lid back on and simmer for 6 minutes.

Remove lid, stir, then add the cream cheese to the pan. Stir until completely incorporated into the noodles, sauce, and vegetables. Remove from heat and stir in the Parmesan cheese, heavy cream, lemon juice, garlic cloves, and chicken. Stir until well combined.

Return to heat and cook 2-3 minutes or until everything is heated through.