1. Cut the chicken breasts into bite-sized pieces.

2. In a small bowl, beat the eggs. In another bowl, mix panko breadcrumbs, garlic powder, and grated parmesan.

3. Dip each chicken piece into the egg, then coat in the breadcrumb mixture. Set aside.

4. Heat oil in a skillet over medium-high or preheat your air fryer to 400°F. Fry chicken pieces until golden and cooked through — about 3–4 minutes per side in a skillet or 10–12 minutes in the air fryer. Let drain on a paper towel.

5. In a pan, melt butter and sauté garlic until fragrant. Pour in heavy cream and stir in Cajun seasoning. Simmer 2–3 minutes.

6. Add the parmesan cheese and stir until the sauce thickens.

7. Cook fusilli in salted water according to package directions. Drain and reserve ⅓ cup pasta water.

8. Toss pasta in the Cajun Alfredo sauce, adding pasta water if needed to loosen.

9. In a separate skillet, melt cream cheese with milk. Stir until smooth, then add spinach and garlic powder. Cook until spinach wilts and mixture is creamy.

10. Plate with pasta, spinach, and crispy chicken bites. Garnish with extra parmesan and red pepper flakes.