Line a baking sheet with parchment paper. Set aside.
In a food processor, or ziploc bag with rolling pin, add cornflakes, garlic salt, paprika, garlic powder, onion powder, and pepper. Pulse until fine crumbs.
In three separate shallow plates or bowls, add cornflake mixture to one, egg mixture to one, and flour to one.
Slice the chicken in half lengthwise into two thinner pieces.
Dredge the chicken in the flour mixture, transfer to dip in the egg mixture, then coat generously in cornflake mixture. Place on prepared baking sheet.
Spray the chicken with nonstick cooking spray.
Bake for 20-25 minutes, or until crispy.
Cajun Pasta
While the chicken is cooking, prepare the pasta. In a large pot, bring water to a boil. Add 1 Tbsp salt.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and set aside, then drain, cover, and keep warm.
In the same skillet, saute the butter and garlic for 60 seconds over medium heat. Add the tomatoes and saute another 3 minutes.
Add the chicken broth, heavy whipping cream, parmesan cheese, milk, and cajun seasoning to the skillet and bring to a simmer for 5 minutes.
Add spinach and stir to combine until wilted.
Remove chicken from oven and either slice or leave whole for serving.
Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan, basil, thyme, and/or parsley.
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