In a large pot, bring salted water to a boil over high heat. Add in the twisted pasta and cook until al dente, approximately 9–10 minutes. Reserve ½ cup of pasta water, drain, and set aside.

In a mixing bowl, toss the cubed chicken breasts with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.

In a large skillet over medium-high heat, add the seasoned chicken. Cook for about 6–8 minutes until browned and cooked through. Remove and set aside.

In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in flour and cook for 1–2 minutes, then slowly pour in the whole milk, whisking until the sauce thickens, about 3–5 minutes.

Reduce heat to low and add Velveeta cheese, stirring until melted. Follow with cream cheese, mixing till combined, then add mozzarella and Parmesan cheese, stirring until melted.

Add the cooked pasta and sautéed chicken to the skillet, tossing to coat in the cheese sauce. Use reserved pasta water to adjust the sauce consistency if necessary.

Serve hot, garnished with fresh parsley or chives for added color and freshness.