Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and add your penne or rotini pasta. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, heat a splash of olive oil. Add the seasoned chicken pieces and cook for about 5-7 minutes until golden brown. Set aside on a plate.

In the same skillet, add more olive oil and toss in the chopped onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.

Lower the heat and stir in the cream cheese until melted. Gradually add the heavy cream and chicken broth, whisking continuously for 2-3 minutes.

Add the shredded cheddar and grated Parmesan cheese to the sauce, stirring until melted and creamy.

Return the cooked chicken to the skillet and gently fold in the drained pasta until well coated in the creamy sauce.

Pour the pasta mixture into a greased 9x13 inch baking dish, spreading it evenly.

Bake in the preheated oven for 20-25 minutes until bubbly and golden.

Remove from the oven and let it cool for about 5 minutes. Garnish with chopped parsley before serving.