2 boneless skinless chicken breasts (cut into bite-sized pieces)

1 cup all-purpose flour

2 large eggs (beaten)

1 cup panko breadcrumbs

0.5 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

0.5 teaspoon salt

0.5 teaspoon black pepper

Vegetable oil (for frying)

8 ounces gemelli pasta

2 tablespoons unsalted butter

3 cloves garlic (minced)

1.5 cups heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Cajun seasoning

0.5 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

Optional: lemon juice (for brightness)

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Set up your dredging station with three bowls: one with flour seasoned with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with panko mixed with grated Parmesan cheese.
Dredge chicken pieces in the seasoned flour, dip them in the eggs, then coat in the panko-Parmesan mixture. For extra crunch, repeat the egg and breadcrumb steps.
Heat oil in a skillet to 350°F (175°C). Fry chicken in batches for 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
In a saucepan, melt butter over medium heat and sauté garlic for 30 seconds. Add heavy cream and bring to a gentle simmer.
Stir in Parmesan, Cajun seasoning, smoked paprika, salt, and pepper. Whisk until smooth and creamy. Keep warm on low heat.
Boil gemelli pasta in salted water until al dente. Reserve ½ cup pasta water and drain the rest.
Toss the cooked pasta in the Alfredo sauce. Add pasta water as needed to adjust the consistency.
Plate the pasta, top with crispy chicken bites, and garnish with fresh parsley and a squeeze of lemon juice if desired.

Spicy Kick: Add extra Cajun seasoning or red pepper flakes for more heat.
Vegetarian: Skip the chicken and try this recipe with crispy fried tofu or vegetables like zucchini or mushrooms.
Different Pasta: While gemelli is great for this dish, you can also use other pasta shapes like penne, fusilli, or rigatoni.
Baked Chicken: For a lighter version, bake the chicken on a wire rack at 400°F (200°C) for 15–20 minutes instead of frying it.