Season chicken with salt and pepper and Italian seasonings on each side then gently pat.
Add flour to a plate and gently dredge each chicken tender in the flour, giving them a very thin coat of flour.
Heat a large pot of salted water for the pasta on high.
Heat olive oil in pan and then add chicken. Cook on medium on each side for 3-4 minutes until internal temperature reaches at least 165 degrees and then set aside.
Once the water comes to a boil, cook pasta for 5 minutes (or 1 minute less than recommended time on box). Once done, drain, rinse with cold water, and set aside. If using fresh pasta, see recipe notes.
Heat pan to medium and add butter to deglaze the pan from the chicken. And add garlic and onions. Cook for 1-2 minutes stirring often. Add the peppers, and stir and saute for another 1-2 minutes.
Add wine, lemon juice, and chicken stock and the rest of the Italian seasoning (1 1/2 teaspoons), to the pan and bring to a gentle boil. Reduce heat and let simmer for approximately 8-10 minutes - this is what will allow the alcohol to cook off and the peppers to soften.
Add pasta to sauce and mix and and chicken to pan and cook for another minute until pasta is reheated.
Plate, garnish with fresh parsley, and drizzle remaining sauce over plate.