Cut the chicken fillet into two halves. Cover them with cling wrap and gently beat until thin.

Marinate the chicken with all the given spices. Keep aside.

Heat a pan and add butter. Add chopped garlic and sauté until fragrant. Pour in the cream, add all spices and Parmesan cheese. Cook on a low flame and set aside.

Heat oil in a pan for frying.

One bowl with panko bread crumbs mixed with paprika, Cajun spice, black pepper, dried parsley, and salt.

Coat the marinated chicken first in flour, then egg, and finally in the seasoned panko bread crumbs.

Fry the chicken in hot oil until golden brown and crispy.

Remove and keep aside.

Boil water with salt and cook the conchiglie pasta until sott. Reserve some pasta water, then drain.

Add a little pasta water to the sauce and let it boil for 2-3 minutes.

Add the cooked pasta to the sauce and mix well.

Serve the pasta on a plate, place the crispy breaded chicken on top.

Garnish with fresh parsley and extra Parmesan cheese.