Boil a large pot of salted water. Add in your bowtie pasta and cook until al dente, according to package instructions—typically around 8 to 10 minutes. Remember to reserve a cup of pasta water before draining; it’ll help adjust the sauce later!

While the pasta is cooking, let’s prepare the chicken. Start by seasoning the chicken breasts with salt and pepper. In three separate bowls, set up your dredging station: place flour in one, beaten eggs in another, and mix panko breadcrumbs with Parmesan cheese in the last.

Coat each chicken breast in flour, dip in eggs, and then cover in the breadcrumb mixture.

Heat 4 tablespoons of canola oil in a large skillet over medium heat. Once it’s hot, add the coated chicken breasts, cooking them for about 4-5 minutes on each side until they are golden brown and cooked through.

Remove them from the skillet and let them rest on a plate lined with paper towels.

In the same skillet, reduce the heat to low. Add minced shallots and sauté for about a minute. Then, pour in the heavy cream and chicken broth, stirring to combine.

Gradually whisk in the cornstarch to thicken the sauce. Add cayenne pepper, Creole seasoning, sea salt, and pepper.

Toss in the sliced mushrooms, bell peppers, and red onion into the sauce. Cook for about 5-7 minutes until the veggies soften. Stir in the reserved pasta water as needed to reach your desired sauce consistency.

Once the sauce is ready, add in the drained pasta and toss well to coat every piece. Finally, slice up the crispy chicken and place it on top of your creamy pasta. Sprinkle fresh parsley for a pop of color.