1. Pat dry the chicken pieces. Prepare three bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, and garlic powder. Bread the chicken by dipping in flour, egg, then breadcrumb mixture.

2. Cook the breaded chicken in an air fryer at 390°F for 10–12 minutes, or bake in a 400°F oven for 20 minutes, flipping halfway, until crispy and golden.

3. Bring a large pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup of pasta water before draining.

4. In a skillet, melt butter over medium heat. Add heavy cream and simmer for 5 minutes. Stir in Cajun seasoning, Parmesan, and reserved pasta water until smooth. Add cooked rotini and toss to coat.

5. In a separate pan, sauté spinach in a bit of butter until wilted. Stir in cream cheese, salt, and pepper. Cook until the spinach mixture is creamy and thickened.

6. Assemble bowls with a portion of Cajun Alfredo rotini, a scoop of creamed spinach, and a pile of crispy chicken bites. Garnish with chili flakes and extra Parmesan if desired.