1. Pat the chicken pieces dry. Dip them into beaten eggs, then coat with a mixture of panko, Parmesan, garlic powder, onion powder, salt, and pepper.

2. Heat oil in a skillet over medium-high heat. Fry the coated chicken bites until golden and crispy, about 3–4 minutes per side. Drain on paper towels.

3. Cook the pasta in salted boiling water until al dente. Drain and set aside.

4. In a saucepan, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and Cajun seasoning. Simmer until slightly thickened, then add Parmesan. Stir in cooked pasta until fully coated.

5. In another skillet, sauté spinach in olive oil until wilted. Stir in cream cheese and salt. Cook until smooth and creamy.

6. To serve, plate pasta, top with creamy spinach, and arrange crispy chicken bites over or beside. Garnish with more Parmesan or red pepper flakes if desired.