Place chicken in a saucepan and add water to cover. Boil 20 minutes. Allow to cool then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a large frypan over medium-high heat, combine chicken stock, red capsicum, garlic, broccoli, salt and pepper. Cover and simmer for 8 to 10 minutes until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.