1-First, melt 2 tablespoons of butter in a large pan over medium-high heat. This sets the base for the flavors to build upon and makes the chicken sear nicely.

2-Next, season 2 pounds of chicken strips with 1 teaspoon of sea salt and 1 teaspoon of pepper. Brown the chicken on all sides for 6-8 minutes, then remove it from the pan it’s not fully cooked yet.

3-After that, add 1 diced white onion to the pan and cook until it’s softened and lightly browned, about 5 minutes. Stir in 2 tablespoons of diced garlic and ½ cup of sliced roasted red peppers, cooking until fragrant for around 2 minutes.

4-Then, pour in ½ cup of chicken stock, add ½ cup of pepperoncini peppers, and return the chicken to the pan. Let it cook until the chicken reaches an internal temperature of 165°F and the stock reduces slightly.

5-Once done, remove the pan from heat and slowly stir in 1 cup of heavy cream and ½ cup of Parmesan cheese, whisking constantly to blend smoothly. Return to medium-high heat, add 1 tablespoon of Italian seasoning, and let the sauce thicken for about 4 minutes without boiling.

6-Finally, serve the dish hot, garnished with fresh basil or extra Parmesan. For more inspiration on easy meals, try our cheesecake lemon bars for a sweet treat after dinner.