Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook your twisted pasta (rotini or fusilli) according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

Step 2: Sear the Chicken
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. While it’s heating, season the chicken chunks with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet in a single layer and sear until golden brown and fully cooked, about 6 to 8 minutes. Stir occasionally to get all sides evenly browned.

Step 3: Glaze the Chicken
Lower the heat slightly, then add 1 tablespoon butter and 2 tablespoons honey to the skillet. Stir to coat the chicken in the honey butter sauce. Let it bubble for a minute or two until it becomes glossy and slightly sticky. Once coated, remove the chicken from the skillet and set aside.

Step 4: Make the Alfredo Sauce
In the same skillet (no need to wash it, extra flavor lives here!), melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon of flour and cook for about 1 minute to form a light roux. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Stir in the cream cheese until fully melted.

Step 5: Add the Cheese and Pasta
Next, add Parmesan, mozzarella, garlic powder, salt, pepper, and optional red pepper flakes. Stir everything until the sauce becomes creamy and smooth. If it’s too thick, slowly pour in a bit of the reserved pasta water until it loosens up to your desired consistency.

Toss in the cooked pasta and gently mix to coat it in the Alfredo sauce. Return the honey butter chicken to the skillet, giving everything a good toss to combine.