Start by roasting the red pepper in the oven.
Turn on the broiler on your oven. Cut the top off each pepper, and pull out the seeds. Discard the seeds and the top.
Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
Broil until skins are black which should take about 10 minutes.
Remove peppers from oven.
Put the peppers in a bowl and cover for about 10 minutes to make it easier to take off the skin. Remove the skin.
Combine roasted red peppers, 1/2 teaspoon Italian seasoning, avocado oil, 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender Pulse until smooth.
Slice the chicken in half lengthwise making the breasts into cutlets.
Place the chicken between two pieces of saran wrap. Use the flat part of the meat tenderizer to pound the chicken flat.
Use the avocado oil to grease a large skillet.
Season chicken with remaining 1/2 teaspoon Italian seasoning.
Cook chicken in the skillet over medium heat for 6 minutes on each side until cooked thoroughly and lightly browned on the outside.
Transfer to a plate and cover to keep them warm.
Add the red pepper mixture to the pan and stir over medium heat 3 minutes until hot.
Then, add in the heavy cream and stir until creamy and combined.
Add chicken and toss in the sauce to coat.
Remove the chicken from the pan and plate over pasta.
Garnish with cheese and fresh basil and serve.