Prepare the Sauce
In a medium bowl, mix together the red pepper flakes, Cajun seasoning, Kosher salt, ground black pepper, heavy cream, chicken stock, cornstarch, and Parmesan cheese. Set aside.
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook 1 minute shy of the package instructions.
Drain but do not rinse to maintain the starch, which helps the sauce adhere to the pasta.
Bread the Chicken
In one bowl, combine the flour, breadcrumbs, Parmesan cheese, Kosher salt, and black pepper.
In a second bowl, whisk the eggs.
Dredge each piece of chicken first in the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture. Let the coated chicken rest on a tray.
Cook the Vegetables
Heat butter in a large skillet over medium heat.
Add the bell peppers, onion, garlic, and mushrooms. Sauté for 3–5 minutes until slightly browned but not too soft. Remove from the skillet and set aside.
Cook the Chicken
Add vegetable oil to the skillet and heat over medium-high heat.
Cook the breaded chicken for 3–5 minutes on each side until golden brown and crispy.
Remove the chicken and place on a paper towel-lined plate to drain excess oil.
Combine and Serve
Add the cooked spaghetti and sautéed vegetables back into the skillet with the Cajun cream sauce. Stir to combine and let simmer for 3–5 minutes until the sauce thickens.
Slice the crispy chicken into strips and arrange on top of the pasta.
Garnish with parsley and extra Parmesan cheese, if desired.
