In a blender or food processor, combine the chopped roasted red peppers, 1 teaspoon of Italian seasoning, a drizzle of olive oil, minced garlic, and a pinch of salt and black pepper. Blend until smooth, about 30 seconds.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken with the remaining Italian seasoning. Add the chicken to the pan, cooking for 6-8 minutes on each side until golden brown and the internal temperature registers 165°F.

In the same skillet, add the red pepper sauce and cook over medium heat for 2-3 minutes. Stir in the heavy cream and whisk until the sauce is thick and creamy.

Return the cooked chicken to the skillet, coating it in the creamy sauce and heating for an additional 1-2 minutes.

Plate the chicken with the sauce, add optional feta and fresh basil, and serve immediately.