Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain and set aside.
In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan and set aside.
Pour the chicken stock into the pan, then add the broccoli and tomato and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red capsicum, cooked chicken and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
Transfer to a serving bowl and top with Parmesan cheese and parsley. Serve.