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Set an extra-large sauté pan (with a lid) on the stovetop over high heat. Add the broth to the pan, cover, and bring to a boil.
Once boiling, stir in the pasta and raw chicken chunks. Stir well so that the pasta is mostly covered with broth. Then cover again and simmer for 5-6 minutes.
Remove the lid and add in the Garlic Parmesan Sauce, heavy cream, and crushed red pepper. Simmer for another 2 minutes to thicken the sauce and finish cooking the chicken. Then sprinkle with fresh chopped parsley and serve warm.