In a large shallow bowl, combine panko bread crumbs, salt, and pepper. In a separate bowl whisk the two eggs. Coat the chicken in the egg and then coat in the bread crumb mixture, covering evenly. Set chicken aside.
Heat butter and oil in a large Dutch oven or large skillet over medium heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
With the heat on medium-high, add in the minced garlic and bell peppers sauté for 2-3 minutes. Stir in diced tomatoes, Cajun seasoning, and cream. Let simmer over medium heat for about 5 minutes until thickened.
Serve chicken over fresh pasta and smother with the Cajun cream sauce. Garnish with fresh herbs and parmesan cheese if desired. Leftover Cajun chicken will keep in an airtight container for 3-4 days.
Notes
*Chicken should have an internal temperature of 165 degrees.