Preparation

• Season the Chicken
  Grab a large mixing bowl and toss in your cubed chicken. Drizzle it with olive oil, then sprinkle on the Cajun seasoning, garlic powder, smoked paprika, black pepper, and about 1/4 cup of the grated Parmesan. Give everything a good mix so the chicken is well coated, then sprinkle in the flour and toss again to create a light, flavorful crust.

• Sear the Chicken
  Heat a large skillet over medium-high heat. Once it’s hot, add the chicken in a single layer; don’t crowd the pan (cook in batches if you need to). Let the chicken cook for about 6–8 minutes, turning now and then until it’s golden on the outside and fully cooked. When done, transfer to a plate and set aside.

• Boil the Pasta
  While the chicken’s sizzling away, bring a large pot of salted water to a boil and cook the rotini according to the package directions until it’s al dente. Drain it and set it aside, you’ll come back to it soon!

• Make the Sauce
  Using the same skillet you used for the chicken (hello flavor!), melt the butter over medium heat. Toss in the minced garlic and sauté it for about a minute until it smells amazing.

• Build the Creaminess
  Pour in the heavy cream and chicken broth, stirring occasionally. Let it come to a gentle simmer.

• Cheesy Goodness
  Lower the heat, then stir in the mozzarella and remaining 1/2 cup of Parmesan until it’s melted and smooth. If the sauce is too thick, splash in a little milk to loosen it up. Taste and add salt and pepper as needed.

• Bring It All Together
  Add the cooked rotini to the skillet and gently stir to coat every twist and turn in that creamy, cheesy sauce.

• Plate and Serve
  Spoon the creamy rotini into bowls or onto plates, then top with those crispy, flavorful chicken bites. If you’re feeling fancy, sprinkle on some extra Parmesan and chopped chives right before serving.