Step 1

In a deep-sided skillet or Dutch oven, heat the olive oil and butter over medium heat.

Step 2

To the pan, add the chicken cubes and cook, stirring regularly, for 3 minutes until the outside is browned.

Step 3

Add in the onions and bell peppers, then continue cooking for an additional 5 minutes, stirring regularly.

Step 4

Stir in the garlic, salt, and black pepper then continue cooking for an additional 1 minute.

Step 5

To the pot, add in the chicken broth, milk, cream, and the dry pasta and stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover.

Step 7

Simmer for 20 minutes, stirring occasionally.

Step 8

Add in the parmesan cheese, and stir to combine.

Step 9

Serve immediately with a sprinkle of fresh parsley.