1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

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

3. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 4 to 5 minutes per side if using cutlets. Transfer to a plate.

4. In the same skillet, melt the butter and add the red bell pepper, yellow bell pepper, and red onion. Sauté until slightly softened but still vibrant.

5. Stir in the minced garlic and cook for about 30 seconds until fragrant.

6. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, crushed red pepper flakes, and lemon juice. Simmer gently until the sauce starts to thicken.

7. Return the cooked chicken to the skillet and add the drained pasta. Toss well to coat everything in the sauce.

8. Add a splash of reserved pasta water if needed to loosen the sauce and make it silky.

9. Sprinkle with chopped parsley and serve hot with extra Parmesan if desired.