Instructions

• Bring a large pot of water to a boil and cook 10 ounces bowtie pasta according to package directions. Drain and set the pasta aside.
• Pat the 4 thinly sliced boneless skinless chicken breasts dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Set up three shallow bowls for breading: Bowl 1 — mix 1/4 cup flour and 1/2 teaspoon Cajun seasoning. Bowl 2 — whisk 2 eggs. Bowl 3 — combine 3/4 cup panko breadcrumbs and 1 cup grated Parmesan cheese.
• Dredge each chicken piece in the flour mixture, shake off excess, dip into the beaten eggs, then press into the panko-Parmesan mixture to coat evenly.
• Heat 1/4 cup oil for frying in a large skillet over medium-high heat until shimmering. Add the breaded chicken and cook until golden brown and cooked through, about 5 minutes per side (internal temperature should reach 165°F/74°C). Transfer cooked chicken to a plate and keep warm or tent loosely with foil.
• In the same skillet, add 1 tablespoon olive oil over medium-high heat. Add 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1/4 cup diced onion, 1 cup sliced mushrooms, and 2 teaspoons minced garlic. Sauté until the vegetables are tender, about 4–6 minutes. Season with salt and pepper to taste, then transfer the vegetables to a bowl and set aside.
• Wipe the skillet if there are large browned bits, then return it to medium heat and melt 2 tablespoons butter. Whisk in 1 tablespoon flour and cook for about 1 minute to form a roux.
• Gradually whisk in 2 cups heavy cream and 3/4 cup low-sodium chicken broth. Bring to a gentle simmer, then add 1 cup Parmesan cheese and 1 tablespoon Cajun seasoning. Stir continuously until the cheese melts and the sauce thickens, about 3–5 minutes. Taste and adjust with salt and pepper as desired; add cayenne pepper to taste if you want more heat.
• Add the drained pasta and the sautéed vegetables to the sauce and stir until everything is evenly coated and heated through.
• Slice the fried chicken and arrange the slices on top of the Cajun pasta. Serve immediately.