Cook pasta in a large pot of salted boiling water for about 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain, and set aside.

In a bowl, toss chicken breasts with garlic powder, smoked paprika, salt, and black pepper. Let sit for a few minutes.

In a skillet, heat olive oil and butter over medium-high heat. Sear chicken for 5-7 minutes until golden brown and cooked through. Set aside.

In the same skillet, lower heat and add another tablespoon of butter. Once melted, add minced garlic and sauté for 30 seconds.

Pour in chicken broth and heavy cream, stirring until sauce simmers and thickens.

Stir in Velveeta cheese until melted, then mix in Parmesan and Italian seasoning. Adjust seasoning with salt and pepper.

Add cooked rotini to the skillet and gently fold into the sauce, using reserved pasta water for desired consistency.

Return seared chicken to skillet and stir to heat through. Serve garnished with fresh parsley and extra Parmesan.