Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook until al dente, about 8 to 10 minutes. Drain well and set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with Cajun seasoning, garlic powder, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 4: Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in the whole milk, whisking continuously to keep the sauce smooth. Simmer for 3 to 4 minutes until it starts to thicken.

Step 5: Reduce the heat to low. Add the Velveeta and cream cheese, stirring until completely melted and the sauce is rich and smooth. Mix in the shredded mozzarella and Parmesan cheese, stirring until the sauce is creamy and well combined. Season with salt and pepper to taste.

Step 6: Add the cooked pasta and chicken to the sauce. Stir gently to coat everything evenly. Let it simmer on low for 1 to 2 minutes to blend flavors and thicken the sauce slightly. Garnish with fresh parsley if desired, and serve hot.