Cut chicken breasts into even bite-sized chunks and season with salt, pepper, paprika, and garlic powder.

Combine grated Parmesan and panko in a separate bowl. Dredge the seasoned chicken pieces in this mixture.

Heat olive oil in a skillet over medium heat. Cook the chicken in batches for 3-4 minutes per side until golden brown.

Boil salted water in a large pot. Cook rotini until al dente, about 8-10 minutes, then drain without rinsing.

In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then add heavy cream.

Whisk in the grated Parmesan until the sauce is smooth and creamy. Adjust seasoning as needed.

Toss the drained rotini into the creamy sauce, adding pasta water if needed.

Plate the creamy rotini topped with crispy chicken bites, garnish with chopped parsley and extra Parmesan.