In a shallow dish, combine flour, salt, pepper, and Italian seasoning. Dredge chicken tenders in flour mixture and fry in olive oil until golden brown.

Bring a pot of salted water to a boil, add angel hair pasta and cook until al dente, about 4-6 minutes. Reserve pasta water before draining.

In the same skillet, add more olive oil if needed, sauté sliced bell peppers and red onion for 3-4 minutes.

Lower heat, add butter and minced garlic to vegetabes and cook for 1-2 minutes. Pour in dry white wine, then add chicken broth, heavy cream, salt, and Italian seasoning to simmer.

Add cooked pasta to sauce, tossing until well-coated. Adjust thickness with reserved pasta water if needed.

Nestle pan-fried chicken atop creamy pasta, sprinkle with grated Parmesan and chopped basil and parsley. Serve immediately.