1. Cut chicken into even bite-sized pieces and season lightly with salt, pepper, and garlic powder. Prepare breading stations with flour, egg + milk, and breadcrumb-parmesan mixture.

2. Dredge each chicken piece in flour, dip in egg wash, then coat in parmesan-panko blend. Press gently to adhere.

3. Heat vegetable oil in a skillet to 350°F (175°C) and fry chicken in batches until golden and cooked through, about 3–4 minutes per side. Transfer to a wire rack.

4. In a large pot of salted water, cook gemelli pasta until al dente. Reserve 1/4 cup pasta water, then drain.

5. In a separate skillet, melt butter and sauté garlic for 30 seconds. Add cream, Cajun seasoning, smoked paprika, salt, and pepper. Simmer gently for 2–3 minutes.

6. Reduce heat and stir in Parmesan cheese. Mix until melted and sauce is creamy. Add cooked pasta and toss to coat.

7. Adjust consistency with reserved pasta water if needed. Taste and season again if necessary.

8. Plate creamy pasta with a generous portion of crispy chicken bites. Garnish with parsley and extra parmesan. Serve hot.