In a shallow bowl, mix together flour, salt, pepper, and Italian seasoning. Dredge each chicken tender in the flour mixture, making sure to shake off any excess. Heat a large skillet over medium-high heat and add a splash of olive oil. Cook the chicken for 2-3 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove and keep warm.

While the chicken is cooking, bring a large pot of water to a boil and add a generous amount of salt. Add the angel hair pasta and cook according to package instructions until al dente, usually about 4-5 minutes. Reserve 1 cup of the pasta water, then drain the pasta in a colander and set aside, tossing it with a little olive oil to prevent sticking.

In the same skillet, add a bit more oil if needed, and sauté sliced bell peppers and red onion over medium heat for 3-4 minutes until they are tender and vibrant. Then, add butter and minced garlic, stirring continuously for another 1-2 minutes until fragrant.

Pour in the dry white wine, scraping up any browned bits from the skillet, and let it simmer for about 2 minutes. Add chicken broth and allow the mixture to cook for another minute. Stir in the heavy cream along with additional salt and Italian seasoning to taste, and bring the sauce to a gentle boil until it thickens slightly, about 3-4 minutes.

Lower the heat, and add the cooked pasta to the skillet, tossing it gently to coat with the creamy sauce. If the mixture seems too thick, add reserved pasta water, a splash at a time, until desired consistency is achieved. Finally, nestle the crispy chicken tenders on top and let everything heat through for a minute.

Plate the pasta generously, topping each serving with a sprinkle of freshly grated Parmesan cheese and a handful of chopped basil and parsley.