1. Place chicken pieces in a bowl with buttermilk and marinate for at least 30 minutes or overnight in the fridge.

2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

3. Coat chicken in flour, then egg, then breadcrumb mixture. Press crumbs on firmly for a crisp coating.

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

5. Boil gemelli pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

6. In a saucepan, melt butter. Add garlic and sauté until fragrant. Stir in Cajun seasoning and paprika for 15 seconds.

7. Pour in cream and liquid smoke (if using). Simmer for 2–3 minutes, then stir in Parmesan cheese. Season to taste.

8. Toss cooked pasta with Alfredo sauce, adding pasta water as needed to loosen.

9. Plate pasta, top with crispy chicken bites, and garnish with chives or parsley. Serve immediately.