1. Cut the chicken into bite-sized cubes and pat dry with paper towels.

2. Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko mixed with Parmesan, garlic powder, and onion powder.

3. Dredge chicken in flour, dip into egg, then coat in the Parmesan breadcrumb mixture.

4. Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 3–4 minutes per side. Drain on paper towels or a wire rack.

5. Bring a large pot of salted water to boil and cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.

6. In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a gentle simmer.

7. Stir in Parmesan cheese until melted and smooth. Add Cajun seasoning, smoked paprika, salt, and pepper to taste.

8. If needed, thin the sauce with reserved pasta water to reach desired consistency.

9. Toss cooked pasta with Alfredo sauce.

10. Serve pasta topped with crispy chicken bites and optional parsley for garnish.