Prepare the Chicken :

1. Step 1: In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.
2. Step 2: Coat the chicken tenders in the flour mixture, shake off the excess flour.
3. Step 3: In a large cast iron skillet or frying pan, add 2 tablespoon 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.

Prepare the Pasta and Sauce:

1. Step 1: As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.
2. Step 2: Wipe the large skillet clean with a paper towel. On medium heat, add 1 tablespoon of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.
3. Step 3: Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.
4. Step 4: Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.
5. Step 5: 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 in a splash of the reserved pasta water to thicken the sauce.
6. Step 6: Once the sauce has thickened add the chicken on top of the pasta.
7. Step 7: Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!