Bring a large pot of salted water to a boil, and cook 8 ounces of penne pasta according to the package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta water for later use, then drain the pasta and set it aside, allowing the steam to escape so it doesn’t get mushy.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season 1 pound of bite-sized boneless, skinless chicken breasts with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Sauté the chicken for 5-7 minutes, stirring occasionally, until it’s cooked through and golden brown; remove from the skillet and set aside.

In the same skillet, add the chopped onion and diced red bell pepper. Sauté over medium heat for 4-5 minutes until the vegetables are softened and the onion is translucent. Add 3 cloves of minced garlic and cook for an additional minute, stirring frequently to prevent burning and to release the fragrant aroma.

Pour in 1 cup of chicken broth, scraping up any brown bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer for 2-3 minutes, allowing the broth to reduce slightly and intensify its flavor.

Stir in 1 cup of heavy cream, bringing the mixture back to a simmer. Allow it to cook for another 2-3 minutes, stirring continuously, until the sauce thickens slightly and takes on a creamy consistency.

Add 1 cup of grated Parmesan cheese to the simmering sauce, stirring until melted and fully incorporated. If the sauce is too thick for your liking, gradually mix in some of the reserved pasta water until you achieve your desired consistency.

Return the sautéed chicken to the skillet along with 1 cup of frozen peas. Stir gently to combine and heat everything through for about 2-3 minutes.

Fold in the drained pasta until it’s completely coated with the luscious sauce and the chicken and vegetables are evenly distributed. Allow it to heat through for an additional minute over low heat before serving warm with a garnish of fresh parsley.