1-First, bring a large pot of salted water to a boil and cook 1 pound of short cut pasta according to package directions until al dente; drain and set it aside.

2-Next, in a shallow bowl, mix 1 cup Panko breadcrumbs and 1/2 cup grated Parmesan cheese, then press 1 pound chicken cutlets or tenders into this mixture to coat both sides firmly.

3-While that’s prepped, heat 2 tablespoons extra virgin olive oil over medium-high heat and sauté 1 medium yellow onion until soft, about 5 minutes.

4-Add 2 chopped bell peppers and 3 cloves garlic; cook another 5 minutes until the peppers soften.

5-Stir in 3-4 teaspoons Cajun seasoning, a pinch of crushed red pepper flakes, kosher salt, and black pepper; cook for 1 minute until fragrant.

6-Pour in 2 cups milk and 1/2 cup heavy cream or canned coconut milk, then add 2 ounces cream cheese and whisk until smooth.

7-Simmer the sauce gently for 5-8 minutes until it thickens slightly.

8-In a separate skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium-high heat and cook the chicken until golden brown, about 3-4 minutes per side.

9-Season with kosher salt and slice thinly.

10-Finally, stir the remaining 1 cup grated Parmesan cheese into the sauce, add the cooked pasta, and cook for 3-5 minutes to blend the flavors.

11-Stir in chopped fresh parsley and serve the pasta topped with the sliced crispy chicken.