Pat the chicken strips dry with a paper towel and season generously with sea salt and ground pepper. Heat a skillet over medium-high heat and melt 2 tablespoons of butter until bubbly. Add chicken strips to the skillet in a single layer, searing for about 4 minutes on each side until golden. Transfer chicken to a plate and cover to keep warm.

In the same skillet, reduce heat to medium and add diced onion. Sauté for approximately 3 minutes until translucent and fragrant. Then stir in minced garlic and cook for another minute until aromatic.

Pour in the chicken stock and add sliced roasted red peppers, scraping up the browned bits from the bottom. Simmer until the liquid reduces by about half, around 5 minutes.

Remove from heat and gradually whisk in heavy cream and shredded Parmesan cheese until smooth and glossy.

Return to low heat and stir in Italian seasoning and drained pepperoncini peppers. Add seared chicken back into the skillet and let simmer together for another 2 minutes.

Once ready, remove from heat and serve immediately over your choice of rice, pasta, or with crusty bread.