Step 1: In a bowl, season the chicken cubes with Cajun seasoning and paprika. Toss well so each piece is evenly coated.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without stirring for a couple of minutes to get a nice golden crust. Then stir occasionally until the chicken is browned all over and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.

Step 3: Lower the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.

Step 4: Pour in the chicken broth, then add the uncooked rotini pasta. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir occasionally until the pasta is tender and most of the broth has been absorbed.

Step 5: Stir in the heavy cream and softened cream cheese until smooth and creamy.

Step 6: Add the mozzarella and Parmesan cheeses. Stir continuously over low heat until melted and the sauce thickens.

Step 7: Taste and season with salt and pepper, adjusting gradually.

Step 8: Return the cooked chicken to the skillet. Stir gently to combine and coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 9: Let it warm together on low heat for 1 to 2 minutes to blend the flavors.

Step 10: Serve right away, topped with chopped chives or parsley for a fresh touch.