In a medium bowl, combine chicken cubes with 1/2 cup parmesan, panko, garlic powder, salt, and pepper; toss until thoroughly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken bites for 6 to 8 minutes, turning occasionally until golden brown and cooked to an internal temperature of 165°F. Remove chicken and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.

Pour in heavy cream, sun-dried tomatoes, and Cajun seasoning. Bring to a gentle simmer for 5 minutes, stirring occasionally until the volume reduces slightly.

Whisk in the remaining 1/2 cup parmesan cheese until the sauce is smooth and thickened. Return the chicken bites to the skillet to coat with sauce.

In a separate cast-iron skillet or grill pan over high heat, toss broccolini with 1 tablespoon olive oil and a pinch of salt. Sear for 4 to 5 minutes until tender-crisp and charred.

Serve the garlic-parmesan chicken and alfredo sauce immediately over a bed of the charred broccolini.