Instructions

1. Prepare the Chicken
   Heat olive oil in a large skillet over medium heat. Cut the chicken into bite-size pieces and season with salt, pepper, paprika, and garlic. Add the chicken to the pan and cook for about 8 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer to a plate and set aside.
2. Sauté the Vegetables
   Using the same skillet, add the broccoli, carrots, and bell peppers. Sauté for approximately 4 minutes, until slightly tender but still crisp. Remove from the pan and set aside with the chicken.
3. Cook the Noodles
   Pour the chicken broth and water into the skillet. Add any remaining salt, increase the heat, and bring the mixture to a boil. Add the noodles and cook according to the package instructions, stirring frequently to prevent sticking.
4. Combine the Ingredients
   Reduce the heat to medium. Stir in the heavy cream and cheese, mixing until smooth and well combined. Return the cooked chicken, sautéed vegetables, and frozen peas (if using) to the skillet. Stir until evenly incorporated.
5. Simmer
   Allow the mixture to simmer gently for 5–6 minutes, or until heated through and the sauce has thickened to your desired consistency.
6. Serve
   Remove from heat and garnish with fresh parsley or grated Parmesan cheese. Serve hot.