Set the Cookeo to ‘Brown’ mode and heat the olive oil.
Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until softened.
Add the chicken pieces to the pot and brown them for 4-5 minutes, stirring occasionally.
Add the diced red bell pepper and dried Italian herbs, stirring to combine.
Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom.
Add the penne pasta and stir to submerge the pasta in the liquid.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 8 minutes.
When cooking is complete, carefully release the pressure and open the lid.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Season with salt and black pepper to taste.
Serve immediately, garnished with chopped fresh parsley.