1️⃣ Prepare the Chicken:

In a large shallow dish, combine the flour, salt, pepper, and Italian seasoning. Mix until evenly combined. 🥣
Coat the chicken tenders in the flour mixture, shaking off any excess flour. 🐔
In a large cast iron skillet or frying pan, add 2 tablespoons of oil and heat over medium-high heat. 🍳
Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). 🔥
Transfer the cooked chicken to a plate and cover with foil to keep warm. 🥩
2️⃣ Prepare the Pasta and Sauce:

As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. 🍝
Reserve one cup of pasta water, drain the pasta, and set aside. 💧
Wipe the skillet clean with a paper towel. On medium heat, add 1 tablespoon of oil. 🧽
Add in the sliced bell peppers and red onion. Sauté for 3-4 minutes, stirring often. 🥘
Add the butter and minced garlic to the pan and sauté for an additional 1-2 minutes, or until all of the vegetables are tender. 🧈🧄
Pour the chicken broth into the pan and scrape the bottom to remove any browned bits. 🍲
Add the cream, salt, and Italian seasoning, then bring to a light boil, stirring frequently. 🍲🍶
Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. 🍝
If needed, add a splash of the reserved pasta water to thicken the sauce. 💧
3️⃣ Finish and Serve:

Once the sauce has thickened, add the chicken on top of the pasta. 🐔
Garnish with grated Parmesan cheese, chopped fresh basil, and parsley. 🌿🧀
Serve and enjoy! 🍽️😋