Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.

Add the chicken pieces to the bowl and toss to coat them thoroughly in the cheese and breadcrumb mixture.

Drizzle the chicken with olive oil and toss again to ensure all pieces are well-coated.

Place the coated chicken pieces onto the prepared baking sheet in a single layer without crowding.

Bake the chicken bites in the preheated oven for 15-20 minutes, or until golden brown and cooked through to an internal temperature of 165°F. Let rest for 3-5 minutes.

While the chicken is baking, cook the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Pour in the heavy cream and bring it to a gentle simmer.

Stir in the freshly grated Parmesan cheese and continue to stir until the cheese has melted and the sauce has thickened enough to coat the back of a spoon, about 3-4 minutes.

Add the cooked rotini pasta to the skillet, folding it into the creamy sauce using a lifting and turning motion until well-coated. Season with salt, pepper, and nutmeg to taste. Use reserved pasta water to thin sauce if needed.

Add the baked chicken bites to the pasta and sauce, gently tossing everything together until combined.

Garnish with chopped fresh parsley before serving immediately.