Butterfly the chicken breasts by slicing them horizontally almost in half, leaving one side attached. Season with salt and pepper.
In a shallow dish, place bread crumbs. In another shallow dish, place beaten eggs. Place flour in a third shallow dish.
Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat evenly with the seasoned bread crumbs. Place the breaded chicken breasts on the prepared baking sheet.
In a large skillet over medium heat, melt butter and grapeseed oil. (This helps prevent butter from burning)
Carefully add in one piece of chicken at a time to the skillet. Let fry for 3-4 minutes per side, or until golden brown. Once chicken is cooked, place on drying rack and top with flakey salt and set aside.
While the chicken is cooking, cook farfalle pasta according to package instructions until al dente. Drain, reserving 1/4 cup pasta water, and set aside.
In a large skillet over medium heat, add 1 tbs grapeseed oil. Add sliced bell peppers, onion, and minced garlic. Sauté until vegetables are tender, about 5 minutes.
Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Stir in some pasta water and grated Parmesan cheese until sauce is smooth and creamy.
Add cooked farfalle pasta to the skillet, tossing to coat in the sauce. Allow pasta to simmer in the sauce for a few minutes to absorb flavors.
Slice chicken into strips and serve on top of creamy Louisiana pasta
Garnish with chopped fresh parsley and grated parmesan before serving.
