1. Season chicken breast cubes with salt, pepper, paprika, and Italian seasoning.

2. In a large non-stick skillet over medium heat, cook the chicken in a bit of oil or butter until golden brown and fully cooked. Remove and set aside.

3. In a separate large pot, bring salted water to a boil and cook rotini pasta according to package instructions until al dente. Drain and set aside.

4. In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

5. Stir in heavy cream and reduce the heat to low. Add Velveeta cubes and shredded mozzarella. Whisk until all cheese is melted and the sauce is smooth.

6. Add cooked rotini pasta to the skillet and stir until well coated in the sauce. Let simmer for 2–3 minutes.

7. Return the cooked chicken to the skillet or serve it on the side. Garnish with fresh parsley or basil if desired.