Cook your pasta in salted boiling water until al dente, according to the package instructions. This takes roughly 8–10 minutes. Once done, drain the pasta thoroughly and set it aside. A splash of olive oil can keep it from sticking.

Prepare the breading by mixing breadcrumbs and Parmesan cheese in a shallow bowl. Season the chicken with salt and pepper, then press each piece firmly into the breadcrumb mixture. Heat olive oil in your skillet over medium-high heat and fry the chicken until it’s golden and crispy on both sides, about 3–4 minutes each. Remove the chicken and set it aside.

Using the same skillet, add a splash of olive oil and sauté the onions and bell peppers. Stir in minced garlic, Cajun seasoning, and crushed red pepper flakes. Allow the spices to toast slightly for an amplified aroma and flavor.

Pour in the milk and cream, followed by the softened cream cheese. Whisk the mixture until smooth and creamy, letting it thicken slightly. Toss in Parmesan cheese and stir until it melts into the sauce.

Add the drained pasta to the pan and toss it in the decadent sauce, ensuring every piece is coated evenly. Simmer the mix briefly for the flavors to meld.

Layer crispy chicken on pasta servings and garnish generously with parsley and Parmesan cheese. Add a sprinkle of crushed red pepper flakes for an extra kick, and get ready to dig in!