1. Slice the chicken breasts into thinner cutlets or bite-sized pieces, then season with salt, black pepper, and Italian seasoning.

2. Cook the pasta in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain.

3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

4. Add the chicken and cook for 4 to 5 minutes per side until golden and cooked through, then transfer to a plate.

5. In the same skillet, add the remaining butter, then sauté the red bell pepper, yellow bell pepper, and red onion for 4 minutes until slightly tender.

6. Stir in the garlic and cook for 30 seconds until fragrant.

7. Pour in the chicken broth and scrape the skillet to loosen the browned bits.

8. Add the heavy cream, lemon juice, Parmesan cheese, and red pepper flakes, then stir until smooth.

9. Add the cooked pasta and toss until coated, adding a little reserved pasta water if needed to loosen the sauce.

10. Return the chicken to the skillet and let everything warm together for 1 to 2 minutes.

11. Top with fresh parsley and extra Parmesan, then serve hot.