1. Prepare the chicken: Pat the chicken cubes dry with paper towels. This helps them brown better. Season the chicken evenly with salt and pepper.

2. Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-5 minutes, turning occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage. Remove the chicken from the skillet and set it aside on a plate.

3. Saute the aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet. Cook, stirring occasionally, for 3-4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Build the creamy sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a gentle simmer. Stir in the heavy cream and the softened cream cheese cubes. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy.

5. Return chicken and add peas: Return the browned chicken to the skillet, nestling it into the sauce. Add the frozen peas. Stir gently to combine.

6. Simmer to finish: Reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165 F (74 C)) and the sauce has thickened slightly. The peas should be tender and bright green.

7. Serve: Taste the sauce and adjust seasonings if needed. Garnish with fresh chopped parsley, if using, and serve hot.