Bring a large pot of salted water to a boil. Add rotini and cook until al dente (taste at about 9 minutes). Reserve ½ cup pasta water, then drain and set pasta aside.

Season the chicken with garlic powder, smoked paprika, salt, and pepper. Heat olive oil and 2 tbsp butter in a large skillet over medium-high.

When the fat shimmers, add chicken and cook for 5–7 minutes, stirring occasionally, until golden at the edges and cooked through (internal temp 165°F). Remove the chicken and set aside.

Lower the heat to medium and melt 3 tbsp butter in the same skillet. Add minced garlic and sauté just until fragrant—about 30 seconds.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer; let the sauce thicken.

Add Velveeta cubes and stir until the cheese melts smooth. Mix in grated Parmesan and Italian seasoning, and season to taste.

If the sauce looks too thick, add reserved pasta water a little at a time until it reaches a glossy consistency.

Return the cooked rotini to the skillet and toss to coat. Fold the chicken back in and warm everything together.

Plate hot and garnish with chopped fresh parsley and extra Parmesan. Serve immediately while creamy.