First, you will need to prepare the seasoning for the chicken breasts. Grab two bowls, placing the egg, salt, pepper, garlic powder and Italian seasoning in one, and breadcrumbs, parmesan and flour in the other.
Next, dredge each chicken breast in both the egg bowl and the breadcrumbs bowl and press, ensuring that the mixtures are coating the chicken. Coat both sides and press again.
Coat all chicken breasts and place on a plate.
Heat the butter and olive oil in a skillet over medium high heat, and place in your coated chicken and cook for 3-5 minutes on one side. If you move the chicken the coating will drop off, so leave on one side, and press down whilst it cooks.
Using tongs, you can lightly turn the chicken once the first side has crisped to a golden brown, and then cook the other side for about 4 minutes.
Once cooked, remove from the skillet.
Melt another tablespoon of oil and butter in the skillet, and throw in the mushrooms to cook for about 2-3 minutes.
Throw in your green onions and bell peppers and cook on medium high until soft. Toss in your garlic cloves and stir.
Whilst cooking, you will want to bring a large pot of water to the boil ready to cook the pasta. Once the water is boiling, add in your pasta and turn down to simmer, following instructions on the package. Drain pasta once done.
To make your sauce, mix together heavy cream, cajun seasoning, and the chicken stock with a little salt. Once done, add to the skillet with the peppers.
Now, you can add your pasta to the skillet and stir until the sauce completely coats the bow ties, and add a little more parmesan cheese to melt in with the pasta.
Once ready, you can slice up the chicken into strips and serve on top of each dish of pasta, topping with a little freshly grated parmesan cheese, and enjoy!