Cook gluten-free pasta according to package directions.
Thinly slice bell peppers and slice chicken into thin cutlets.
Using the heavy bottom skillet, heat the olive oil over medium heat. Sauté the sliced bell peppers in the olive oil until bright and slightly softened (about 3-4 minutes).
Remove veggies from the pan, and add the chicken. Lightly season the chicken with salt & pepper and brown both sides over medium heat ensuring it is cooked all the way through (about 4-5 min. per side).
Remove the chicken from the pan and add the garlic and butter to the pan, whisking together while the butter melts.
Once the butter is melted, whisk in the heavy cream and seasonings and bring to a boil (while continuing to whisk).
Once the sauce is thickened, whisk in the Parmesan cheese until smooth.
Reduce the heat to low.
Thinly slice the chicken into strips, and add the chicken to the sauce along with the pasta and sautéed peppers.
Add salt & pepper to taste and serve immediately.
