Olive Garden Chicken Scampi

Pat chicken dry. In a shallow bowl, mix flour, Italian seasoning, salt, and black pepper. Dredge chicken in the flour mixture, shaking off the excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes per side until golden and cooked through. Transfer to a plate and set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook angel hair pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.
Wipe skillet clean if needed. Add remaining 1 tablespoon olive oil over medium heat. Sauté bell peppers and red onion for 3–4 minutes until slightly softened but still vibrant.
Add the butter and garlic. Sauté 30 seconds until fragrant.
Pour in the wine and scrape any bits off the pan with a wooden spoon. Simmer until reduced by half, then add the chicken broth. Simmer for 2–3 minutes.
Reduce heat to low and stir in the heavy cream. Cook gently until warmed through, then turn off the heat. Toss in the Parmesan, stirring until creamy and melted.
Add the cooked angel hair pasta and toss until well coated. Use reserved pasta water, as needed, to loosen the sauce.
Transfer pasta to serving bowls or plates. Top with sautéed chicken. Garnish with fresh parsley and extra Parmesan. Serve immediately.