1. In a bowl, marinate the chicken chunks with buttermilk, a pinch of salt, and Cajun seasoning. Let it sit for at least 30 minutes in the fridge.

2. In one shallow bowl, whisk the egg. In another, mix flour, breadcrumbs, parmesan, garlic powder, onion powder, and smoked paprika.

3. Dip marinated chicken into the egg, then dredge in the breadcrumb-flour mixture until fully coated.

4. Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack to stay crispy.

5. Bring a large pot of salted water to a boil and cook gemelli pasta until al dente. Drain and set aside.

6. In a saucepan, melt butter and sauté minced garlic for 1 minute. Add heavy cream and let it simmer for 5 minutes on low heat.

7. Stir in parmesan cheese, Cajun seasoning, smoked paprika, and cracked black pepper. Let sauce thicken slightly.

8. Toss drained gemelli pasta into the Alfredo sauce and stir to coat evenly.

9. Plate pasta and serve with crispy chicken bites. Garnish with chopped parsley.