1. In a bowl, mix chicken chunks with garlic powder, onion powder, Italian seasoning, salt, pepper, and buttermilk. Let marinate for at least 15 minutes.

2. In a shallow dish, combine breadcrumbs and Parmesan cheese.

3. Heat olive oil in a skillet over medium heat. Dredge marinated chicken in breadcrumb mixture and cook in batches for 3–4 minutes per side until crispy and golden. Set aside.

4. Cook fettuccine in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain.

5. In a large saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer gently.

6. Stir in Parmesan, Cajun seasoning, salt, and pepper. Simmer until slightly thickened.

7. Add spinach and chopped artichokes to the sauce. Cook until spinach is wilted.

8. Toss in cooked pasta and a splash of pasta water if needed to loosen the sauce.

9. Taste and adjust seasoning.

10. Serve pasta topped with crispy garlic chicken bites. Garnish with parsley and extra Parmesan if desired.