Cook the pasta according to package directions. Use the lower amount of time listed because you want the pasta al dente. It will continue cooking in the sauce.
Season the chicken breasts with salt and pepper. In a large pan, brown the chicken on all sides. It doesn't need to be thoroughly cooked. It will continue cooking in the sauce.
In the same pan you browned the chicken, heat the olive oil. Add the carrots, onions, and celery. Saute for 5-7 minutes until the vegetables begin to soften.
Add the red pepper and garlic. Saute for 2-3 minutes.
Add the flour to the vegetables. Mix well and cook for 2-3 minutes to cook the flour.
Return the chicken to the pan, along with the chicken stock. Bring to a low boil.
Add the tomatoes, herbs, and seasonings. Bring to a boil, cover, reduce the heat and simmer for 15-20 minutes until the chicken is thoroughly cooked and the vegetables are tender.
Stir in the parmesan cheese followed by the heavy cream. Return to a low boil. Serve with garlic bread and you have a complete meal.