Begin by mixing the Cajun Cream Sauce ingredients in a bowl, then set the mixture aside.

In a large pot, bring water to a boil and cook the pasta for one minute less than the time specified on the box. Once cooked, drain it, but do not rinse.

In a separate bowl, combine the flour, breadcrumbs, grated Parmesan cheese, Kosher salt, and black pepper.

In another bowl, whisk the eggs.

Now, dredge each piece of chicken by coating it first with the breadcrumb mixture, then dipping it into the eggs, and finally back into the breadcrumb mixture.

Allow the breaded chicken to sit on a tray while you proceed to cook the vegetables.

In a cast iron skillet over medium heat, melt the butter and add the sliced yellow and red bell peppers, red onion, mushrooms, and minced garlic. Cook them for 3-5 minutes until they start to brown but are not completely soft. Remove the cooked vegetables from the pan.

Using the same pan, add the 1/4 cup of vegetable oil and cook the breaded chicken until it becomes crispy and golden brown, about 3-5 minutes on each side. Once done, remove the chicken from the pan and drain any excess oil.

Now, it’s time to bring the cooked pasta and vegetables back to the pan. Pour in the prepared Cajun Cream Sauce mixture and let it thicken while stirring for another 3-5 minutes.

While the sauce is cooking, slice up the crispy chicken.

To serve, plate the creamy Cajun pasta, placing the sliced chicken on top, and garnish with extra Parmesan cheese if desired.