Directions

1. In a shallow bowl, combine flour and Cajun seasoning. In a second shallow bowl, combine milk and hot sauce. In a third shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken first in flour mixture, shaking off excess. Next, dip in milk mixture, allowing excess to drip off. Finally, coat in the bread crumb mixture, pressing to adhere. Repeat with remaining pieces of chicken.
2. Preheat oven to 200°. In a large skillet, heat canola oil over medium heat; working in batches, cook chicken until golden brown and internal temperature reaches 160°, 3-4 minutes per side. Place chicken on baking sheet or oven-safe plate; keep warm in oven.
3. Wipe skillet clean with a paper towel; add olive oil and return to the stovetop over medium heat. Stir in bell peppers, mushrooms and green onion; cook until tender, 7-8 minutes. Remove to a bowl; set aside and keep warm.
4. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1/4 cup pasta water. Set pasta aside and keep warm.
5. For sauce, in the same skillet, heat olive oil over medium heat. Add garlic and crushed red pepper flakes; cook until fragrant, 30-60 seconds. Add heavy cream and bring to a simmer; reduce heat. Simmer until cream has reduce by half, about 10 minutes, stirring frequently. Stir in whole milk, butter and Cajun seasoning.
6. Add cooked pasta, Parmesan and vegetable mixture to the cream sauce; toss to coat. If needed, gradually add reserved pasta water until desired creamy consistency is reached.
7. Serve immediately with chicken. If desired, top with parsley.