Pat the chicken tenderloins dry with paper towels. In a shallow bowl, combine flour, Italian seasoning, salt, and black pepper. Dredge each tenderloin in the seasoned flour and shake off the excess.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in batches for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F. Transfer to a plate and cover loosely with foil.

Bring a large pot of heavily salted water to a boil. Cook angel hair pasta 1 to 2 minutes less than package time. Reserve 1 cup of pasta water before draining.

Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat. Saute the red onion and bell peppers for 3 to 4 minutes until slightly softened. Add the butter and garlic and stir for 1 to 2 minutes until fragrant.

Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until reduced by about half.

Add the chicken broth and cook for 2 minutes. Pour in the heavy cream, stir well, and bring to a gentle simmer. Remove from heat and gradually stir in the grated Parmesan until fully melted and smooth. Season with salt to taste.

Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to adjust consistency. Plate in large bowls with the golden chicken on top. Garnish with fresh parsley and extra Parmesan.