In a shallow dish, combine flour, salt, pepper, and Italian seasoning. Dredge chicken tenders in the seasoned flour, ensuring an even coat. Heat a large skillet over medium heat, add a splash of olive oil, and pan-fry the chicken for 2-3 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and keep warm.

Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package instructions until al dente, usually around 3-4 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta. Set the drained pasta aside while preparing the sauce.

In the same skillet used for the chicken, add sliced bell peppers and red onion. Sauté over medium heat for 3-4 minutes until the vegetables are softened and vibrant. Add butter and minced garlic, stirring for an additional 1-2 minutes until fragrant, ensuring the garlic does not burn.

Pour in the dry white wine and deglaze the pan, scraping any browned bits off the bottom for added flavor. Add chicken broth and bring to a simmer for 2 minutes. Then, stir in the heavy cream, salt, and Italian seasoning, bringing the mixture to a light boil while stirring occasionally.

Reduce the heat to low and mix in the cooked pasta, ensuring it gets well-coated with the creamy sauce. If the sauce appears too thick, gradually add reserved pasta water until reaching the desired consistency. Slice the cooked chicken tenders and nestle them into the pasta mixture for a hearty finish.

To serve, plate the Olive Garden Chicken Scampi and garnish with fresh basil and parsley for a pop of color and flavor. Optionally, sprinkle grated parmesan on top. Enjoy this creamy Italian delight alongside a fresh green salad or garlic bread for a complete meal experience.