Preparation Steps:

• Season the thinly sliced chicken breasts with salt, pepper, and Cajun seasoning. Set up a breading station with flour, beaten eggs, and panko breadcrumbs mixed with grated Parmesan cheese.
• Dip each piece of seasoned chicken into the flour, then into the beaten eggs, and finally coat it with the panko-Parmesan mixture.
• In a large skillet, heat the oil over medium-high heat. Add the breaded chicken pieces and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate.
• In the same skillet, add the olive oil and sauté the minced garlic, sliced mushrooms, chopped red and yellow bell peppers, and diced onion until tender, about 5-7 minutes. Season with salt and pepper to taste.
• In a medium pot, melt the butter over medium heat. Stir in the tablespoon of flour to create a roux, cooking for about 1 minute. Gradually whisk in the heavy cream and chicken broth and bring to a simmer.
• Add the cooked bowtie pasta, 1 cup of Parmesan cheese, and Cajun seasoning to the sauce. Mix until well incorporated. Add the sautéed vegetables and stir until fully combined.
• Plate the creamy pasta mixture and top with the crispy chicken. Garnish with additional grated Parmesan and a sprinkle of cayenne pepper if desired.