Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
Step 3
Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
Step 4
Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
Step 5
Dredge chicken in flour dip in cheese-bread crumb mixture and coat with eggs. Place chicken in the hot skillet and cook until evenly browned about 5 minutes per side. Transfer skillet to the oven.
Step 6
Bake in the preheated oven until no longer pink in the center and the juices run clear 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 7
Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain.
Step 8
Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender 3 to 5 minutes. Add yellow bell pepper red bell pepper white wine and garlic. Cook until peppers are softened 3 to 5 minutes more. Remove vegetables from pan.
Step 9
Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened 5 to 7 minutes. Remove from heat; stir in basil Cajun seasoning and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.