Start by gathering your ingredients. This makes the cooking process smoother and more enjoyable. You'll want to have everything prepped and ready to go.
In a shallow dish, combine ½ cup all-purpose flour and 1 tablespoon Cajun seasoning. This mixture is essential for coating the chicken and giving it that delicious flavor. In another dish, whisk together 2 large eggs. In a third dish, add ½ cup bread crumbs and ½ cup Parmesan cheese for added texture.
Dip each chicken breast into the flour mixture, ensuring it’s coated on both sides. Next, dunk it into the egg wash, and finally, dredge it in the breadcrumbs and cheese mixture, making sure it’s fully coated. Repeat this for all chicken pieces.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the coated chicken breasts and cook for about 4 to 5 minutes on each side until golden brown and cooked through. Make sure not to crowd the pan; you may need to do this in batches.
While the chicken cooks, bring a pot of water to boil and cook your 1 pound dry pasta according to package instructions. Drain and set aside, reserving a little pasta water just in case you need it later.
Once the chicken is done, remove it from the skillet and set it aside. Wipe the skillet clean, then add another 2 tablespoons olive oil and your ½ large yellow pepper, ½ large red bell pepper, and ½ large green pepper. Sauté these over medium-high heat for 5 minutes until they're softened.
Next, add the ½ cup onion and 8 ounces baby Portobello or button mushrooms (if using) to the skillet, and continue to sauté for an additional 3 to 4 minutes until everything is tender.
Stir in 3 to 5 cloves minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set them aside.
Now, for the creamy sauce! In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Once melted, add 2 tablespoons flour and whisk constantly until the mixture turns golden brown, about 1 to 2 minutes. This is your roux, and it’s important for thickening the sauce.
Slowly whisk in ½ cup low or reduced sodium chicken broth. Be cautious; it may bubble up. Keep whisking until it thickens slightly, then add 2 cups heavy cream. Make sure to keep the heat low at this stage!
Add ½ cup Parmesan cheese to the sauce, whisking until it’s fully melted and integrated. Taste the sauce and adjust with more Cajun seasoning, salt, or pepper as desired!
Now, stir the sautéed vegetables back into the sauce, followed by the drained pasta. Toss everything together until the pasta is well coated. If the sauce is too thick, add a bit of the reserved pasta water.
Finally, slice the chicken into strips or bite-sized pieces and nestle it into the pasta. Serve immediately, garnished with optional 2 tablespoons fresh parsley and 2 green onions.
