Step 1

Pat the chicken dry with paper towels and set aside.

Step 2

In a shallow bowl, stir the flour, Italian seasoning, salt, and black pepper until well combined. One by one, dredge the chicken tenderloins in the seasoned flour, shaking off the excess. Set aside on a chopping board.

Step 3

In a large skillet over medium heat, warm the olive oil. Add the chicken and cook for 3–4 minutes per side or until golden brown and cooked. Transfer the chicken to a plate and cover to keep warm. Work in batches, if needed, to avoid overcrowding the pan.

Step 4

In a large pot of well-salted water, boil the pasta to al dente per the package instructions. Drain but reserve 1 cup of pasta water. Set aside.

Step 5

Wipe the skillet clean with paper towels, add 1 tablespoon olive oil, and warm over medium heat. Add the sliced red onion, red, yellow, and green bell peppers. Sauté for 3-4 minutes until slightly softened. Add the butter and garlic, and stir for 1-2 minutes, until fragrant.

Step 6

Slowly pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 3–4 minutes to reduce slightly, then add the chicken broth and cook for another 2 minutes.

Step 7

Add the heavy cream, stir well, and bring the mixture to a gentle simmer. Then, turn off the heat and gradually stir in the Parmesan cheese until melted and the sauce becomes creamy.

Step 8

Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. Adjust the consistency with the reserved pasta water, as needed.

Step 9

Serve the pasta and sauce in large bowls with the cooked chicken layered on top. Finish with fresh parsley and extra Parmesan cheese. Enjoy!