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Combine ½ cup flour, ½ tsp Italian spices, ½ tsp black pepper, and 1 tsp salt in a flat dish.
Dredge both sides of each chicken tender in the flour mixture.
Heat olive oil in a skillet over medium high heat. Fully cook both sides of the chicken tenders. Remove from the skillet and set aside.
In the same skillet, and the butter, minced garlic, and chopped onion. Cook over medium heat until the onion is translucent.
Add the green, yellow, and red bell peppers to the skillet and cook until softened.
Pour in the white wine and cook it out for about 3-4 minutes. Then add 1 tsp salt and 1 tsp Italian spices.
Cook the angel hair pasta according to the package and reserve 1 cup of the pasta water. Add the pasta water and heavy cream to the skillet.
Once the heavy cream has warmed, add the Parmesan cheese and cooked pasta. Toss to combine.