Cook the chicken: Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the chicken pieces in a single layer and season lightly with salt and pepper. Cook for 5–6 minutes, turning occasionally, until the chicken is golden-brown on all sides and cooked through. Remove the chicken from the pan and set aside.

Sauté aromatics: In the same pan, add the minced garlic and chopped onion (and bell pepper if using). Sauté for 2–3 minutes, stirring constantly, until the onion becomes soft and fragrant, and the garlic releases its aroma without burning.

Add liquids and pasta: Pour in the chicken broth and heavy cream, stirring to combine. Sprinkle in the dried Italian herbs. Bring the mixture to a gentle simmer. Add the uncooked pasta directly to the pan, making sure the pasta is submerged in the liquid.

Simmer and cook pasta: Reduce heat to medium-low and cover the pan. Let the pasta cook for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the liquid. Stir frequently to prevent sticking and ensure even cooking.

Finish the dish: Return the cooked chicken to the pan along with any accumulated juices. Sprinkle in the grated Parmesan cheese and stir thoroughly until the cheese melts into the sauce, creating a rich and creamy coating for the pasta. Taste and adjust seasoning with additional salt and pepper if needed.

Serve and garnish: Plate the creamy chicken pasta in bowls or on a serving dish. Sprinkle with extra Parmesan cheese and freshly chopped parsley for a bright, fresh touch. Serve immediately while warm and creamy, enjoying the comforting flavors of this one-pan meal.