1. Set up a breading station with flour, eggs, and a bowl of breadcrumbs mixed with garlic powder and Parmesan.

2. Dredge chicken chunks in flour, dip into egg, then coat with breadcrumb mix.

3. Heat oil in a skillet over medium heat. Fry chicken bites until golden and cooked through, about 4–5 minutes per side. Set on a wire rack.

4. Cook rotini pasta in salted boiling water until al dente. Drain and reserve 1/4 cup pasta water.

5. In a saucepan, melt butter. Add heavy cream and Cajun seasoning. Stir in Parmesan and cook until sauce thickens. Toss with cooked pasta and reserved water.

6. In a skillet, wilt spinach in a little butter. Stir in cream cheese and Parmesan until creamy and well blended.

7. Plate the Alfredo pasta, top with creamed spinach, and finish with chicken bites. Garnish with parsley and red pepper flakes.