Roast the Red Pepper:

Place your red pepper on the grill and roast until the outside is completely black, place in a metal mixing bowl and cover with plastic wrap. Set aside.

After letting the pepper rest for 5-10 minutes. Take it to the sink and gently run water over the outside to remove all of the charcoaled skin. Slice the pepper in half and remove the seeds. Place the pepper in a food processor until they have reached a paste-like consistency. Pour into a saute pan.

Grill off your chicken breast until completely cooked. Set aside.

Over medium to high heat, heat up the roasted red pepper paste, cream, garlic and salt. Let reduce making sure not to allow it to boil over. After 7-8 minutes, slowly add the parmesean cheese, stirring constantly, until the desired consistency has been reached. Lower the heat medium and add in the cooked fetticine.

Slice/dice the chicken breast to your liking.

Remove the pasta mixture from the stove, place into the dish of your choice and lay the sliced/diced chicken on top. Garnish with parsley and parmesean cheese.