Bring a large pot of lightly salted water to a boil.

Add rotini pasta and cook until al dente (8-10 minutes).

Drain the pasta.

In a saucepan over medium heat, combine half-and-half and butter.

Boil gently, stirring until the mixture reduces to 1 1/2 - 1 2/3 cups.

Remove from heat and whisk in Parmesan cheese, basil, oregano, chives, and parsley.

Cover and set aside the cheese sauce.

Sauté cubed chicken in a large skillet until lightly browned.

Add chopped green and red bell peppers to the skillet.

Cook until the vegetables are tender and the chicken is no longer pink inside.

In a casserole dish, combine the cooked pasta, chicken and pepper mixture, and the cheese sauce.

Mix well to combine.

Serve immediately.