In a shallow dish, mix flour, Italian seasoning, salt, and black pepper. Dredge each chicken tender in the mixture until uniformly coated. Heat a large skillet over medium-high heat, adding oil as it warms. Cook the chicken for 2-3 minutes per side, or until golden brown and reaching an internal temperature of 165°F. Keep the cooked chicken warm under foil while you prepare the pasta.

In a large pot, bring salted water to a rolling boil, then add the angel hair pasta. Cook according to package instructions until al dente, usually about 3-4 minutes. Once cooked, reserve one cup of the pasta water, then drain the pasta and set it aside.

Using the same skillet used for the chicken, add a bit more oil if necessary and sauté the sliced bell peppers and red onion over medium heat. Cook for 3-4 minutes until the vegetables soften. Next, add butter and minced garlic, cooking for an additional 1-2 minutes.

Deglaze the skillet by pouring in the white wine, scraping up any brown bits. After cooking for about 2 minutes, add the chicken broth. Stir in the heavy cream, additional salt, and remaining Italian seasoning, bringing the mixture to a light boil.

Reduce the heat to low, then add the drained pasta to the sauce, tossing to ensure even coating. If the sauce feels too thick, mix in reserved pasta water until reaching the ideal consistency.

Plate the Olive Garden Chicken Scampi by placing the pasta mixture in serving bowls, topping each with the crispy chicken tenders. Garnish with freshly grated parmesan, chopped basil, and parsley.