Crispy Cajun Chicken Pasta

0 Prepare half of the chicken fry batter according to the package directions, and spread the remaining dry batter onto a plate. Pour enough oil into a skillet to come about halfway up the sides of the chicken cutlets, then heat over medium heat. Dip each chicken breast into the wet batter, allowing any excess to drip off, then coat thoroughly in the dry batter. Pan-fry for 9–12 minutes total, about 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F. Set aside on a paper towel lined plate to drain.
1 Carefully pour off all but 2–3 tablespoons of oil from the skillet. Add the bell peppers and onions, then sauté for 4–5 minutes until they begin to soften. Stir in the tomato paste and cook for 1 minute, mixing well to combine.
2 Pour in the heavy cream, then add all of the listed seasonings. Whisk until smooth and heat until the sauce is just about to simmer. Stir in the shredded Parmesan cheese and continue mixing until fully melted and the sauce is creamy.
3 Add the cooked and drained pasta to the sauce, tossing until evenly coated. Top each serving of pasta with a crispy chicken cutlet. Serve immediately and enjoy!