Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente following the package directions. Before draining, reserve half a cup of the pasta water to use later if the sauce needs thinning.

Step 2: While the pasta cooks, season the chicken chunks with Cajun seasoning, smoked paprika, salt, and black pepper.

Step 3: Heat the olive oil and two tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and let it sear without moving for a couple of minutes, then stir occasionally. Cook for about 6 to 8 minutes until the chicken is browned and cooked through, developing those crispy golden edges.

Step 4: In the last minute of cooking, stir in half the minced garlic. Add 4 ounces of the cubed Velveeta cheese over the chicken and let it melt slowly, stirring gently until it’s glossy and coats the chicken pieces. Remove the chicken from the skillet and cover to keep warm.

Step 5: In the same skillet, melt the remaining two tablespoons of butter over medium heat. Add the rest of the minced garlic and sauté it for about 30 seconds until fragrant and golden, but watch carefully so it doesn’t burn.

Step 6: Pour in the heavy cream and chicken broth. Bring this mixture to a gentle simmer, stirring occasionally. Once it’s warm, whisk in the remaining Velveeta cheese cubes slowly, letting them melt completely into the sauce until it’s silky smooth.

Step 7: Stir in the shredded mozzarella and grated Parmesan cheeses. Keep stirring as the sauce thickens and becomes rich and creamy. Add the red pepper flakes if you want a touch of heat and sprinkle in the Italian seasoning. Taste and season with salt and pepper as needed.

Step 8: Add the cooked rotini pasta into the sauce and toss gently so every twist is coated with that luscious Alfredo. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it just a bit. Let it simmer on low heat for a minute or two to allow the flavors to meld perfectly.