1. Cut chicken into bite-sized pieces and season with salt, pepper, and garlic powder.

2. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with Parmesan and panko mixed together.

3. Dredge each chicken piece in flour, dip in egg, and coat in Parmesan-panko mixture. Press to adhere.

4. Heat olive oil in a skillet over medium heat. Fry chicken until golden and crispy, working in batches. Set aside.

5. Cook gemelli pasta in salted boiling water until al dente. Drain and set aside.

6. In another skillet, melt butter and sauté garlic until fragrant.

7. Stir in Cajun seasoning and smoked paprika, then add cream and cream cheese. Stir until smooth.

8. Add grated Parmesan and simmer until thickened.

9. Toss cooked pasta into the sauce until evenly coated.

10. Serve pasta topped with crispy chicken bites and garnish with parsley and extra Parmesan.