Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and a drizzle of oil, cooking for about 2-3 minutes until al dente. Drain the pasta and set aside.

In a shallow dish, combine flour, salt, pepper, and Italian seasoning. Dredge the chicken tenderloins in the flour mixture, ensuring they are well-coated.

Heat olive oil in a large skillet over medium-high heat. Add the dredged chicken and cook for about 2 minutes on each side until golden brown. Transfer chicken to a plate and cover to keep warm.

In the same skillet, add more oil if needed and sauté sliced bell peppers and red onion for 2-3 minutes until softened.

Reduce heat to medium-low, add butter and garlic. Cook until garlic is fragrant, about 30 seconds. Avoid burning.

Pour in white wine and chicken broth, stirring to dissolve brown bits. Simmer for about 5 minutes to meld flavors.

Stir in half and half, salt, pepper, and more Italian seasoning. Simmer for another 2-3 minutes until sauce thickens.

Return chicken to skillet to warm in the sauce, then fold in the cooked angel hair pasta until well coated.

Serve immediately, garnishing with shredded Parmesan cheese.