1-First, boil salted water in a medium saucepot and cook the 8 ounces of angel hair pasta according to package instructions. Reserve 1 cup of pasta water and drain the pasta to keep that starchy liquid for thickening the sauce later.

2-Next, season ½ cup of all-purpose flour with ¼ teaspoon Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Dredge the 1 ½ pounds of chicken tenderloins in the seasoned flour for that extra flavor and crispy edge.

3-Then, heat 2 tablespoons of olive oil in a skillet and brown the chicken for about 3 minutes per side, until it’s cooked through. Remove the chicken, cover it, and set it aside to rest while you work on the rest.

4-After that, in the same skillet, melt 2 tablespoons of butter and add 1 medium red onion sliced into half-moons, ½ medium red bell pepper sliced thinly, ½ medium yellow bell pepper sliced thinly, and ½ medium green bell pepper sliced thinly. Cook until the peppers soften a bit but stay firm, then add 4 cloves of crushed garlic and cook for one minute to bring out the aroma.

5-Now, add ½ cup of dry white wine to deglaze the pan and let it reduce for about 4 minutes, which helps build that rich garlic sauce chicken base. Follow with the reserved 1 cup of pasta water and ½ cup of whipping cream, bringing it to a simmer. Stir in ½ cup of grated parmesan cheese, the remaining 1 teaspoon of salt, and ¼ teaspoon red chili flakes if you like a bit of heat.

6-Finally, toss the cooked pasta with the sauce and add the chicken back in. Garnish with 1 teaspoon of chopped fresh parsley and serve it warm for the full Chicken Scampi experience.