Mix together flour, salt, and seasonings in a shallow bowl with wire wisk. In a separate bowl, wisk together milk and eggs until well blended.
Coat a deep frying pan with about an inch and a half of oil. Heat over medium heat. When oil is hot, roll chicken in flour mixture, then dip in egg, then roll again in flour mixture. Fry in hot oil until golden brown. Repeat until all the chicken is done; set aside on an oven safe pan/plate and keep warm in the oven until pasta and sauce are done. Reserve 1 Tbsp or so, of pan drippings.
Cook bow tie pasta according to package directions. While pasta is cooking start preparing sauce.
To prepare sauce, heat reserved pan drippings over medium heat and add red onion and red pepper to the drippings. Saute until crisp tender. Pour in soup, alfredo sauce, butter and wine. Simmer over medium-low heat for 15 minutes or until pasta is done. Add Cajun seasoning and salt to taste. When pasta is done, drain and mix with sauce.
To plate: Spoon pasta onto a plate or pasta bowl. Lay a few strips of chicken over the top. Sprinkle with green onion, fresh parsley and shaved parmesan. Serve.