Start by making the sauce. In a Dutch oven or large saucepan, melt the butter and saute the red onion, red, green, and orange bell peppers, and sliced mushrooms until cooked but still firm
Add the minced garlic cloves and red pepper flakes and cook one more minute
Pour in the chicken broth and whipping cream. Simmer for about 5 mins
Sprinkle the Parmesan cheese and fresh basil into the sauce and remove from heat
Cook the bow-tie pasta according to package instructions. Drain and keep warm. Pound the chicken breast halves as thin as you can
In a shallow dish, mix the breadcrumbs, flour, and Parmesan cheese, and in another shallow dish, pour the milk. Dip the chicken first in the breadcrumbs on both sides, then into the milk, and then into the breadcrumbs again
Heat the oil in a large skillet and pan-fry the breaded chicken breasts until golden brown and cooked through. Set aside on a plate lined with paper towels.
Reheat the sauce and add the cooked pasta. Mix and cook until everything is heated through. Serve in individual bowls and top with a sliced chicken breast and shredded Parmesan cheese on top.