Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly distributed.

Add the chicken pieces to the bowl and toss thoroughly to coat. Drizzle the olive oil over the coated chicken and toss again. The oil creates a sticky surface that keeps the breading attached during baking.

Arrange the coated chicken pieces on your prepared baking sheet in a single layer with at least ½ inch between pieces. Bake for 15-20 minutes until golden brown and internal temperature reaches 165°F.

While the chicken bakes, bring a large pot of salted water to a boil and cook the rotini according to package directions, usually 8-10 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set aside. Drain the pasta.

In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about one minute, stirring constantly, until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese and whisk continuously until the cheese fully melts and the sauce coats the back of a spoon, about 2-3 minutes.

Add the cooked rotini to the skillet and fold gently to coat with sauce. Season with salt, pepper, and nutmeg if using. If sauce seems too thick, add reserved pasta water one tablespoon at a time until creamy and pourable.

Once the chicken bites finish baking, add them to the pasta and toss gently. Garnish with fresh parsley and serve immediately while chicken is at peak crispiness.