1
Heat oil in a 12-inch skillet over medium heat 1 minute. Add onion, bell pepper, rosemary, and thyme; cover and cook, stirring occasionally, until softened, 8 minutes.
2
Meanwhile, cook fettuccine according to package directions, adding broccoli during the last 4 minutes of cooking time.
3
Drain fettuccine and broccoli well and place in a large serving bowl. Cover with foil and keep warm.
4
Increase heat to medium-high and add chicken, wine, bouillon granules, and ground pepper to onion-bell pepper mixture; stir to combine. Cook, uncovered, stirring often, until chicken is no longer pink on the inside, about 5 minutes.
5
Add half-and-half, reduce heat to medium, and cook, stirring, just until heated through, 1 to 2 minutes more. Ladle over fettuccine and broccoli and sprinkle with Parmesan.