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VEGETABLES:
CAJUN CREAM SAUCE:
Coat the chicken: In three large, shallow bowls, combine flour and Cajun seasoning in the first, whisk milk and hot sauce in the second, and toss panko and Parmesan cheese in the third. Dredge chicken in flour, dip in milk, and coat with panko-Parmesan mixture. Set aside.
Fry the chicken: Heat oil in a large skillet over medium heat. Cook chicken pieces until golden brown on both sides and fully cooked. Keep warm in a low oven.
Saute the veggies: In the same skillet, add olive oil and sauté bell peppers, green onions, and mushrooms until tender. Set aside.
Cook the pasta: Boil salted water and cook pasta until al dente. Drain, reserving ¼ cup pasta water.
Make the sauce: In the skillet, heat olive oil, garlic, and crushed red pepper flakes. Add heavy cream, bring to a boil, then reduce to a simmer. Whisk in whole milk, butter, and Cajun seasoning. Remove from heat.
Toss it together: Add cooked pasta to the sauce with Parmesan cheese and sautéed vegetables. Toss until creamy, adding reserved pasta water as needed.