1. Cut the chicken breasts into bite-sized pieces. Season with salt and pepper. Set up a breading station with one bowl of beaten eggs and another with a mix of parmesan and panko. Coat each chicken piece in egg, then in the breadcrumb mixture.

2. Heat olive oil in a skillet over medium-high heat. Cook the chicken pieces in batches until golden and crispy, about 3–4 minutes per side. Set aside on a paper towel-lined plate.

3. Cook the gemelli pasta in salted boiling water according to the package instructions. Drain and reserve a little pasta water.

4. In another pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream and Cajun seasoning. Simmer for 5–7 minutes. Stir in parmesan until melted and smooth. Adjust seasoning as needed.

5. Add cooked gemelli to the Alfredo sauce. Toss until coated. Use reserved pasta water to thin if necessary.

6. Plate the pasta, top with crispy chicken bites, and sprinkle with fresh parsley and extra parmesan. Serve hot.