Cook the Chicken
Place chicken breasts in a saucepan and cover with water. Boil for about 20 minutes or until fully cooked. Allow to cool, then shred using two forks.

Boil the Pasta
In a large pot, bring salted water to a boil. Cook the bow tie pasta for 8–10 minutes until al dente. Drain and set aside.

Simmer the Veggies
In a large skillet over medium-high heat, combine chicken broth, broccoli, red bell pepper, garlic, salt, and pepper. Cover and simmer for 8–10 minutes until the vegetables are crisp-tender.

Make the Creamy Sauce
Stir in the chive and onion cream cheese into the skillet. Continue stirring until it melts and the sauce becomes smooth.

Combine Everything
Add the shredded chicken and cooked pasta to the skillet. Toss until evenly coated in the creamy sauce. Garnish with Parmesan cheese and serve hot.