For the Parmesan-Crusted Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• Vegetable oil (for frying)

For the Cajun Cream Sauce:

• 2 tbsp butter
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups heavy cream
• ½ cup chicken broth
• 2 tsp Cajun seasoning (plus more to taste)
• 1 tsp crushed red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

For the Pasta:

• 12 oz bowtie (farfalle) pasta
• 1 tbsp salt (for boiling water)

For Garnish:

• Fresh chopped parsley
• Additional Parmesan cheese