1. Cut the chicken breast into bite-sized cubes and season lightly with salt and pepper.

2. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with a mixture of parmesan and Italian breadcrumbs.

3. Dip each chicken cube into the flour, then egg, then the parmesan breadcrumb mixture to coat.

4. Heat olive oil in a skillet over medium-high heat. Fry chicken bites for 3–4 minutes per side until golden and cooked through. Set on a paper towel-lined plate.

5. In a large pot, boil salted water and cook gemelli pasta until al dente. Drain and set aside.

6. In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream, smoked paprika, Cajun seasoning, salt, and pepper. Simmer until slightly thickened.

7. Stir in parmesan cheese and cook until fully melted and smooth.

8. Toss the gemelli pasta into the sauce until coated.

9. Serve with crispy chicken bites on top or mix together. Garnish with extra parmesan if desired.