Mix flour, salt, pepper, and Italian seasoning in a shallow dish. Coat each chicken tender in the seasoned flour. Heat oil in a large skillet over medium-high heat and fry chicken for 4-5 minutes on each side.

In a large pot of salted boiling water, add angel hair pasta and cook until al dente, about 4-5 minutes. Reserve 1 cup of pasta water, then drain pasta and set aside.

In the same skillet, add oil if necessary and sauté sliced bell peppers and red onion for 3-4 minutes until soft.

Reduce heat to low, add butter and minced garlic to skillet with vegetables. Cook until garlic is fragrant. Pour in white wine, scrape the bottom to deglaze, and simmer for 2 minutes. Stir in chicken broth and heavy cream.

Add drained pasta to the skillet and toss to coat with sauce. Adjust consistency with reserved pasta water as needed.

Plate the pasta mixture and top each plate with crispy chicken tenders. Garnish with parmesan cheese, basil, and parsley.