1. Add the olive oil and minced garlic to a medium skillet and cook the bell peppers, mushrooms, and onions until softened.
2. Next, add all of the sauce ingredients to the pan, including the heavy cream, chicken stock, Cajun seasoning, lemon pepper, parsley, onion powder, oregano, salt, basil, and parmesan.
3. Bring the mixture to a boil until thickened and remove from the heat.
4. In a small bowl, whisk the egg, salt, and pepper. Set aside.
5. In a separate bowl, stir together the Italian breadcrumbs, parmesan, and Italian dressing.
6. Next, set your pasta to boil in a pot of salted water.
7. While the pasta is cooking, coat each halved chicken breast in the wet egg mixture, followed by the dry breadcrumb mixture. Repeat this step until all the chicken breasts are coated.
8. Fry the chicken breasts in a thick layer of oil until golden brown on both sides and cooked all the way through.
9. Toss the drained pasta in the thickened cream sauce.
10. Slice the chicken into strips and lay it flat across the top of the pasta.
11. Add a sprinkle of parmesan and chili flakes for garnish and enjoy!

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