1-First, get your pasta going by boiling salted water and cooking 8 ounces of angel hair pasta as per the package instructions. Don’t forget to reserve 1 cup of that pasta water before draining it’ll help thicken the sauce later. While the pasta cooks, you can prep the chicken.

2-Next, mix ½ cup flour with ¼ teaspoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon black pepper. Dredge the 1 ½ pounds of chicken strips in this mix to give them a nice, crispy coat. This step adds extra flavor and texture that makes the dish special.

3-Heat 2 tablespoons olive oil in a skillet over medium heat and brown the chicken for about 3 minutes on each side until it’s fully cooked. Set it aside once done to keep it tender.

4-In the same skillet, melt 2 tablespoons butter and sauté 1 medium red onion sliced into half-moons along with ½ each of red, yellow, and green bell peppers until they’re softened but still a bit firm. Add 4 crushed garlic cloves and cook for another minute to release that amazing aroma.

5-Pour in ½ cup dry white wine to deglaze the pan, scraping up those tasty bits, and let it reduce for about 4 minutes.

6-Stir in 1 cup of the reserved pasta water and ½ cup whipping cream, then simmer and mix in ½ cup grated parmesan cheese, the remaining 1 teaspoon salt, and optional ¼ teaspoon red chili flakes. Add the pasta and toss everything together.

7-Return the chicken to the skillet and mix it all up so the flavors blend perfectly.

8-Garnish with 1 teaspoon chopped fresh parsley and serve warm, maybe with a little extra parmesan on top for good measure.