1. Cut chicken breast into bite-sized pieces. Set up three bowls for dredging: seasoned flour, beaten eggs, and panko breadcrumbs. Coat each piece of chicken in flour, then egg, then panko.

2. Heat olive oil in a skillet over medium-high. Fry chicken in batches until golden brown. Toss hot chicken bites with buffalo sauce and minced garlic in a bowl.

3. Bring a pot of salted water to boil. Cook the pasta until al dente. Reserve some pasta water, then drain.

4. In a saucepan, melt butter. Add cream cheese and stir until smooth. Stir in heavy cream, then add ranch and Cajun seasoning. Mix well. Add Parmesan and cook until creamy. Thin with pasta water if needed.

5. Toss pasta in the finished sauce. Plate and top with buffalo garlic chicken bites. Garnish with more Parmesan, parsley, or ranch drizzle if desired.