Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook it just until al dente according to the package directions. Before draining, scoop out half a cup of the pasta water. This will help you loosen the sauce later if needed. Drain the pasta and set it aside.

Step 2: Season the chicken strips generously with Cajun seasoning, smoked paprika, salt, and freshly ground black pepper. Don’t rush this step; the seasoning gives the chicken its delicious depth.

Step 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter melts and the pan is hot, add the chicken strips in a single layer. Let them cook without disturbing for a couple of minutes, then stir occasionally, cooking until golden brown and cooked through, about 5 to 6 minutes.

Step 4: In the last minute of cooking, stir in half the minced garlic and the remaining tablespoon of butter. Toss in half the cubed Velveeta and stir gently until the cheese melts and coats the chicken beautifully. Once done, transfer the chicken to a plate and keep warm.

Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and sauté it for about 30 seconds until fragrant.

Step 6: Pour in the heavy cream and chicken broth, stirring gently to combine. Bring the mixture to a gentle simmer. Then whisk in the softened cream cheese until the sauce becomes smooth and velvety.

Step 7: Slowly stir in the remaining Velveeta cubes, grated Parmesan, and shredded mozzarella. Keep stirring as the cheeses melt, thickening the sauce into a creamy, glossy Alfredo that clings beautifully to the pasta. Sprinkle in the Italian seasoning and adjust seasoning with salt and pepper to your taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Step 8: Add the cooked rotini to the sauce and toss gently to coat every spiral with that luscious cheese mixture. Let it rest on low heat for a minute or two so the pasta absorbs the flavors and the sauce thickens just right.