Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook your twisted pasta (like rotini or fusilli) according to the package directions until al dente. Before draining, scoop out ½ cup of the pasta water and set it aside. This can help loosen the sauce later. Drain the pasta and set aside.

Step 2: Sear the Garlic Butter Chicken
Heat a large skillet over medium-high heat and melt 3 tablespoons of butter. Add the minced garlic and let it sizzle for about 30 seconds until fragrant. Add the chicken pieces and season with smoked paprika, Cajun seasoning, salt, and black pepper. Sear for about 6-8 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Once done, transfer the chicken to a plate and set aside.

Step 3: Make the Cajun Alfredo Sauce
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and stir to combine. Bring to a gentle simmer. Slowly whisk in the Parmesan and mozzarella cheeses until the sauce is creamy and smooth. Stir in Cajun seasoning and red pepper flakes, adjusting the spice level to your liking. Season with salt and pepper.

Step 4: Combine Pasta and Sauce
Add the cooked pasta to the Alfredo sauce and toss until every twist of pasta is well coated in the creamy, cheesy mixture. If the sauce feels too thick, stir in a splash or two of the reserved pasta water until it reaches the perfect consistency.

Step 5: Add the Chicken and Finish
Return the cooked chicken bites to the skillet and gently mix everything together. Let it all warm through for another 1-2 minutes. Just before serving, sprinkle with fresh parsley and a little extra Parmesan if you’d like.