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Cook fettuccine following package directions, about 10 minutes. Add peas and bell pepper during last minute of cooking. Drain.
Meanwhile, in a medium saucepan, combine half-and-half, cream, butter, garlic powder, salt and black pepper. Bring to a simmer; gradually whisk in cream cheese and take off heat. Stir in 1/2 cup Parmesan.
Place drained pasta mixture in a large bowl and toss with sauce. Sprinkle with remaining 1/4 cup Parmesan and chopped parsley. Serve immediately.