Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In a large skillet over medium heat, melt the butter. Once melted, add the cubed chicken breasts. Season with salt, oregano, and basil. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Once the chicken is cooked, add the diced green and red bell peppers to the skillet. Sauté for an additional 3-4 minutes, allowing the peppers to soften slightly.
Pour in the half-and-half, stirring to combine. Bring the mixture to a gentle simmer. Gradually add the shredded Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy.
Add the cooked rotini pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
Serve the Easy Creamy Chicken Pasta With Bell Peppers warm, garnished with additional Parmesan cheese and minced chives or green onions if desired. Enjoy this comforting dish with your loved ones!
