Creamy Parmesan Chicken Pasta

1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

2: Place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere. Set aside.

3: Heat 2 tablespoons olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers and garlic, cook another 5 minutes until soft. Stir in the cajun seasoning and red pepper flakes, salt, and pepper. Cook another minute, then pour in the milk and cream. Add the cream cheese and whisk until smooth. Simmer for 5-8 minutes until thickened slightly.

4: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes per side. Transfer to a cutting board and season with salt. Slice into thin strips.

5: Stir in the parmesan to the sauce. Toss in the pasta and cook for 3-5 minutes, then remove from heat and stir in the parsley.

6: Divide the pasta between plates and top with sliced chicken.