Bring a large pot of heavily salted water to a boil. Cook twisted pasta until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.

In a mixing bowl, toss chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until well coated.

Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through to 165°F. Remove and set aside.

In the same skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.

Whisk in flour and cook for 1-2 minutes to form a light roux, whisking continuously.

Slowly pour in whole milk while whisking continuously to avoid lumps. Simmer for 3-5 minutes until slightly thickened.

Reduce heat to low. Add cubed Velveeta and softened cream cheese, stirring until both melt completely and sauce is smooth.

Stir in shredded mozzarella and grated Parmesan, mixing until fully melted. Season with salt and black pepper to taste.

Add cooked pasta and seared chicken back into the skillet. Toss everything until well coated. Use reserved pasta water to adjust consistency if needed.

Serve hot, garnished with fresh parsley or chives if desired.