Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, following the package directions. Drain and set aside, but remember to save about ¼ cup of the pasta water in case you need it later for the sauce.

Step 2: While the pasta cooks, season the chicken chunks with Cajun seasoning, Italian seasoning, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, until golden brown on the outside and fully cooked inside. Remove the chicken from the skillet and keep warm.

Step 3: Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for about a minute, just until fragrant.

Step 4: Pour in the heavy cream and stir well. Add the Velveeta cubes and let them melt into the cream. Stir in the mozzarella and Parmesan, whisking until the sauce is thick, smooth, and creamy. If it becomes too thick, add a splash of the reserved pasta water to loosen it slightly.

Step 5: Add the cooked rotini to the skillet and toss until each piece is coated with the cheesy Alfredo sauce. Let it simmer gently for another two minutes so the flavors come together.

Step 6: Plate by spooning the creamy rotini on one side and arranging the seared garlic butter chicken on the other. Sprinkle with fresh parsley and a little extra Parmesan for a restaurant-style finish.