In a large bowl, combine the heavy cream, chicken stock, Cajun seasoning, red pepper flakes, Kosher salt, ground black pepper, and cornstarch. Mix well and set aside so the flavors meld.

Set a large pot of water to boil. Cook the farfalle pasta according to package instructions but one minute shy. Drain when finished, but do not rinse—the starch helps the sauce adhere.

In a bowl, blend the flour, breadcrumbs, grated Parmesan cheese, Kosher salt, and black pepper. This mixture will create a crunchy and flavorful coating for the chicken.

In a separate bowl, whisk the large eggs until they are well combined. This will act as a binding agent for the breadcrumbs.

Take each piece of butterflied chicken and dip it first in the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture. Let the coated chicken rest on a tray while cooking the vegetables.

Melt butter in a cast iron skillet over medium heat. Add the sliced yellow bell pepper, red bell pepper, red onion, garlic, and crimini mushrooms. Sauté for 3-5 minutes until they start to brown lightly. Remove from pan and set aside.

In the same skillet, add ¼ cup of vegetable oil and heat until shimmering. Carefully add the breaded chicken, cooking each piece for 3-5 minutes on each side, or until they are crispy and golden brown. Once done, remove from pan and drain any excess oil.

Return the sautéed vegetables to the skillet, add the pasta, and pour in the sauce mixture. Stir everything together and let it thicken over medium heat for 3-5 minutes, ensuring all ingredients are nicely coated.

While the sauce simmers, slice the crispy chicken. Serve the creamy pasta topped with the sliced chicken. For an extra touch, sprinkle additional Parmesan cheese on top.

Garnish with freshly chopped parsley for a burst of color and flavor if desired.