Begin by cutting the chicken breasts into evenly sized bite-sized pieces, ensuring uniform cooking. Season the chicken generously with salt, pepper, paprika, and garlic powder, mixing well to coat each piece thoroughly. Let it sit for about 10 minutes.

In a separate bowl, combine grated Parmesan and panko breadcrumbs, mixing to create a delightful coating. Dip each seasoned chicken piece into the mixture and press lightly to ensure the breadcrumbs adhere well. Place the coated chicken bites on a plate.

Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the chicken bites in batches, cooking for about 3-4 minutes per side until golden brown and crispy. Transfer them to a wire rack.

In a large pot, bring salted water to a rolling boil, then add the rotini pasta. Cook according to package instructions, about 8-10 minutes, until al dente. Drain without rinsing.

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Slowly pour in the heavy cream and bring to a gentle simmer, whisking in grated Parmesan until smooth. Season to taste.

Add the drained rotini directly into the creamy sauce, tossing gently to coat. If the sauce appears too thick, add reserved pasta water until the desired consistency is reached.

Divide the creamy rotini onto plates, top with crispy chicken bites, and garnish with freshly chopped parsley and extra Parmesan if desired. Serve immediately.