1. Cut chicken into bite-sized chunks.

2. Set up dredging station: one bowl of flour, one of beaten eggs, and one with Parmesan mixed with breadcrumbs.

3. Dredge each chicken piece in flour, then egg, then coat in the Parmesan-breadcrumb mixture.

4. In a skillet, heat oil over medium heat. Fry chicken pieces 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels or wire rack.

5. Boil gemelli pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.

6. In a separate skillet, melt butter and sauté garlic until fragrant.

7. Stir in Cajun seasoning and smoked paprika, then add heavy cream. Simmer until slightly thickened.

8. Mix in grated Parmesan until sauce becomes smooth and creamy.

9. Add pasta to sauce and toss gently. Add reserved pasta water if needed.

10. Serve pasta on plates with chicken bites arranged around. Garnish with chopped chives.