Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate. Set aside.

Heat 2 tablespoons olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers and garlic, cook another 5 minutes until the peppers are soft. Stir in the cajun seasoning and a pinch each of red pepper flakes, salt, and pepper. Cook another minute, then pour in the milk and cream. Add the cream cheese and whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.

Stir the parmesan into the sauce. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.

Divide the pasta between plates and top with slices of chicken.