Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the cubed chicken with salt and pepper. Add to the pot and cook for 5-6 minutes until browned and fully cooked. Remove chicken and set aside.

In the same pot, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.

Add the broken fettuccine pasta, ensuring it is submerged as much as possible. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally to prevent sticking.

Stir in the broccoli florets and chopped red bell pepper. Cover and cook for another 3-4 minutes until the pasta is al dente and vegetables are tender-crisp.

Return the cooked chicken to the pot and stir in the frozen peas. Cook for 1 minute until heated through.

Remove the pot from the heat. Stir in the Parmesan cheese until melted and the sauce becomes thick and creamy. Garnish with fresh parsley before serving.