Copycat Cheesecake Factory Louisiana Chicken Pasta

This is Jen's recipe and it is good! We have made it without the chicken and the pasta is still good by itself!

Chicken
4 Tbs vegetable oil
6 boneless skinless chicken breasts
3/4 C breadcrumbs
1/4 C Parmesan cheese grated
1 C milk
2 Tbs flour

Sauce
1 Tbs butter
1 small yellow pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion
3 garlic cloves minced
1 tsp crushed red pepper flakes
1 1/4 pints whipping cream
1 C chicken broth
4 Tbs fresh basil, thinly sliced
1 C grated Parmesan
12 oz bow tie pasta
1 C mushrooms, sliced

Melt the butter in a large skillet. Add the yellow and red bell peppers, mushrooms, and onion until they are tender. Add garlic and crushed red pepper and saute for 3 minutes. Add whipping cream and chicken stock. Add basil and 1 C grated Parmesan cheese. Stir all the ingredients together.  Season sauce with salt and pepper to taste. Reduce to low and let simmer. The sauce will reduce and thicken.

Meanwhile put oil in a fry pan and heat. Pound the chicken very thinly (the thinner the better). Mix the breadcrumbs, flour, and Parmesan cheese together. Put milk in a bowl for dipping. Dip the flattened chicken in the breadcrumbs, then in the milk, and back in the breadcrumbs. Place chicken in the fry pan and cook until golden and crispy. Make sure the chicken is cooked through.  Add more oil as needed. Remove and drain the chicken. Keep them warm.

Lastly, cook bow tie pasta in a pot of boiling water until tender, but still firm to bite. Drain the water. Add the sauce to the pasta. Toss the pasta until it is all coated in sauce. Place pasta on plate and top with chicken. Sprinkle with Parmesan cheese.