Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Meanwhile, halve, peel, and dice the onion. Core, seed, and remove the ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Finely chop the parsley.

Cook the chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes per side, until cooked through. Set aside.

Cook the pasta: Add the pasta to the boiling water and cook for 9-10 minutes, until al dente. Drain, reserving 1/2 cup pasta water.

Cook the vegetables: Meanwhile, heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper and cook for 6-8 minutes, tossing, until soft. Add the garlic and red chili flakes (to taste, start with a little and go up from there!) and cook for 30 seconds, until fragrant. Season with salt and pepper.

Make the sauce: Thinly slice the chicken, then add to the pan along with the pasta, sour cream, Parmesan, peas, half the parsley, a drizzle of olive oil, and a splash of pasta water. Toss to combine, then season to taste with salt and pepper.

Finish: Serve sprinkled with remaining parsley and enjoy!