1. Slice the chicken breasts into thin strips. Prepare the bell peppers and red onion by cutting them into strips. Mince the garlic and grate the parmesan if needed.

2. In a large skillet over medium-high heat, heat olive oil and 1 tbsp of butter. Sear the chicken strips until golden and cooked through. Remove from skillet and set aside.

3. Add remaining butter to the skillet. Add bell peppers and red onion. Sauté until softened. Stir in the minced garlic and cook until fragrant, about 1 minute.

4. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly and cook off the alcohol.

5. Stir in the heavy cream, parmesan, Italian seasoning, salt, and pepper. Let the sauce simmer gently until slightly thickened.

6. Add cooked chicken back to the skillet along with the cooked angel hair pasta. Toss everything to coat evenly in the sauce.

7. Serve hot with a sprinkle of extra parmesan and fresh parsley if desired.