Bring a large pot of salted boiling water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving ½ cup of the pasta water.

While the pasta is cooking, season the chicken tenders with 1 teaspoon salt and ½ teaspoon pepper. Place the flour in a large bowl and add the seasoned chicken. Toss to coat and dredge the chicken in flour.

Heat the oil in a large skillet over medium-high heat. Shake off any excess flour from the chicken and add the pieces to the skillet. Cook until browned on both sides and cooked through, about 3 to 4 minutes per side. Remove the chicken from the skillet and place on a plate. Cover to keep warm. (Cook the chicken in batches if it doesn’t all fit in the pan at one time.)

Add the bell peppers and onion to the same skillet and cook, stirring frequently, until lightly browned and tender, about 5 minutes. Remove from skillet and set aside.

Pour the wine into the skillet and deglaze, scraping off any browned bits from the bottom of the skillet, and let simmer for 2 minutes. Add the butter and stir until melted. Add the garlic and stir a few times until fragrant.

Stir in the cream, ¾ cup parmesan, the reserved ½ cup pasta water, 1 teaspoon salt, and ½ teaspoon pepper and simmer, stirring constantly, until the cheese melts. Add pasta and bell pepper mixture, tossing until the pasta is well coated in sauce. Served immediately topped with the chicken, and more parmesan and parsley, if desired.