Prepare the Chicken: Melt the butter in a spacious skillet over medium-high heat. Sprinkle the chicken strips with a pinch of sea salt and freshly cracked black pepper. Sauté the chicken for about 4-5 minutes per side, until it's golden and thoroughly cooked through. Transfer the chicken to a plate and set aside.

Sauté the Aromatics: Using the same skillet, toss in the chopped onion and garlic. Sauté for 2-3 minutes, allowing them to become aromatic and tender.

Deglaze and Build the Sauce: Pour the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the roasted red peppers and cook for 2 minutes to soften.

Add the Cream and Cheese: Reduce the heat to medium and gently stir in the heavy cream. Gradually add the Parmesan cheese, stirring continuously until melted and incorporated.

Season and Add Pepperoncini: Stir in the Italian seasoning and pepperoncini peppers. Adjust seasoning to taste if needed.

Combine and Simmer: Return the cooked chicken to the skillet, coating it with the creamy sauce. Let the mixture simmer for about 5 minutes, giving the flavors time to combine and develop.

Serve and Enjoy: Serve immediately, topped with extra Parmesan or a sprinkle of Italian herbs, if you like. Enjoy alongside your favorite side, such as pasta, rice, or a refreshing salad.