Bring a large pot of salted water to a boil. Cook twisted pasta until al dente, about 9 to 10 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.

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

Heat a large skillet over medium-high heat. Cook seasoned chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove and set aside.

In the same skillet over medium heat, melt butter. Add minced garlic and saute for 1 minute until fragrant. Do not let it brown.

Whisk in flour and cook for 1 to 2 minutes until the roux is light golden and smells nutty.

Slowly pour in whole milk while whisking continuously to prevent lumps. Simmer for 3 to 5 minutes over medium heat until slightly thickened.

Reduce heat to low. Add Velveeta cubes and softened cream cheese. Stir until fully melted and sauce is smooth.

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

Add cooked pasta and seared chicken back into the skillet. Toss to coat evenly. Add reserved pasta water a splash at a time if sauce is too thick.

Serve hot garnished with fresh parsley or chives.