1. Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.

2. Season diced chicken with paprika, garlic powder, salt, and pepper.

3. In a large non-stick skillet over medium-high heat, add a drizzle of oil. Sear the chicken until golden and cooked through. Remove and keep warm.

4. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

5. Pour in the heavy cream, stir well, and add Velveeta cubes. Whisk until melted and smooth.

6. Add mozzarella cheese and continue whisking until fully melted into a creamy sauce.

7. Add drained rotini to the sauce and stir to coat. Gently fold in the cooked chicken.

8. Let the mixture simmer for 2–3 minutes to blend flavors.

9. Serve hot, optionally garnished with herbs or extra mozzarella.