Gather three shallow dishes, add the flour and cajun seasoning to one bowl, the eggs in another and the bread crumbs and parmesan cheese in the third.
Heat the oil in a large saute pan. Dredge the chicken in the flour, then egg, then in the bread crumbs, making sure to press into the bread crumbs to coat well.
Cook the chicken in batches, turning the chicken on each side for 4 to 5 minutes. Use a thermometer to check for doneness.
When the chicken has finished cooking, set aside and keep warm.
Cook the pasta according to package directions. Drain and rinse to stop cooking.
Wipe out the pan from the chicken and add 2 tablespoons of olive oil, then add the peppers, onion, garlic and mushrooms, and cook for 4 to 5 minutes. Remove the vegetables from the pan and keep warm.
Spicy Cajun Alfredo Sauce:
Melt the butter in the pan, then whisk in the flour. Cook for a minute then whisk in the Cajun seasoning, salt and chicken broth. Whisk until it begins to thicken.
Whisk in the cream and add the cheese, stirring until the cheese has melted and the sauce is smooth.
Add the pasta to the sauce and toss to combine.
Sprinkle the pasta with parsley and sliced green onions. Add a piece of chicken on top of the pasta.
Serve with your favorite salad and garlic toast.
Bite-Sized. It’s a great idea to cut the chicken into bite size pieces before adding to the pasta. It’ll make serving much easier. Another option is to use chicken tenders as it will eliminate the extra work of having to cut up chicken breasts.
Slice It. You could also slice the chicken breasts before cooking them for a faster cook time.
Organize. Organizing your work station with the three bowls of ingredients (eggs, flour and cajun seasoning mixture, and bread crumbs with parmesan cheese) will help you to work quickly and efficiently, limiting mess and fuss.
Advance Prep. You can prepare the flour and seasoning mixture and breadcrumbs with parmesan the night before in separate bowls, covered with plastic wrap, and kept at room temperature but only whisk the eggs just prior to coating the chicken breasts for freshness and food safety reasons.
Spaced Out. Spread the coated chicken breasts out in the skillet with adequate space between them so that they can crisp evenly without overcrowding. You will likely need to cook the chicken in batches, especially if you decide to double this recipe.
Don't Overcook. Cook the pasta al dente. You don’t want to overcook it otherwise it will get mushy when it continues to cook in the sauce.
Use Meat Thermometer. It’s best to check the chicken for doneness by inserting a meat thermometer into the thickest section. The internal temperature should register at 165F for the chicken to be safe to eat.
Add Spice. This dish isn’t spicy at all. You can easily increase the heat by adding extra cajun seasoning or adding in some cayenne pepper.
Thicken Sauce. If your sauce isn’t thick enough, add in some extra flour or cornstarch until you achieve the desired consistency.
Don't Burn. Make sure that you whisk the sauce continually while cooking it to prevent any burning.