1. Cut the chicken breasts into small chunks. Season with garlic powder, salt, pepper, and Cajun seasoning. Toss to coat evenly, then press into panko breadcrumbs to form a crisp coating.

2. Heat vegetable oil in a skillet over medium heat. Cook the chicken pieces for 3–4 minutes per side, until golden brown and fully cooked. Set aside.

3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve 1/2 cup of the pasta water.

4. In the same pan used for the chicken, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

5. Pour in the heavy cream and bring to a gentle simmer. Stir in Cajun seasoning and parmesan cheese. Mix until the sauce is smooth and slightly thickened.

6. Add spinach and artichokes to the sauce. Cook for 2–3 minutes until wilted and well incorporated.

7. Add the cooked pasta to the sauce, tossing gently to coat. Use reserved pasta water to adjust the consistency if needed.

8. Top with garlic chicken bites, an extra sprinkle of parmesan, and more Cajun seasoning if desired. Serve immediately.