Step 1: Start with the chicken. In a medium bowl, combine chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Toss everything together until the chicken is evenly coated.

Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6–8 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through. Once done, remove the chicken from the skillet and set it aside.

Step 3: While the chicken is cooking, bring a pot of salted water to a boil. Cook the rotini until just al dente, then drain and set it aside. (Don’t forget to reserve a little pasta water in case your sauce needs thinning later.)

Step 4: In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until it becomes fragrant.

Step 5: Sprinkle the flour over the garlic butter and whisk it constantly for about 1–2 minutes to make a roux. Slowly pour in the milk, whisking the entire time to avoid lumps. Let it simmer gently for 3–5 minutes until slightly thickened.

Step 6: Reduce the heat to low and stir in the Velveeta cubes and softened cream cheese. Let them melt fully into the sauce, stirring occasionally.

Step 7: Once the base sauce is smooth, add in the mozzarella and Parmesan cheeses. Stir until fully melted and combined into a thick, cheesy garlic sauce. Season with salt and pepper to taste.

Step 8: Add the cooked rotini and the chicken back into the skillet. Use tongs or a large spoon to gently toss everything together until well coated.

Step 9: Serve hot with a sprinkle of chopped chives if you’re feeling fancy. The sauce will thicken just a bit more as it sits, so don’t wait too long to dig in while it’s hot and melty.