Bring a large pot of salted water to a boil. Cook the rotini until al dente, reserve 1/2 cup of pasta water, then drain and set aside.

In a skillet over medium-high heat, warm the olive oil and butter. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper before cooking until golden brown and fully cooked—about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant.

Pour in the chicken broth and then stir in the heavy cream and cream cheese. Mix until smooth.

Incorporate the grated Parmesan cheese (and mozzarella if using) into the sauce. Season with crushed red pepper flakes and adjust the salt according to taste.

Add the cooked rotini and chicken back into the skillet, and toss everything together until the pasta is well coated in that delicious sauce.

If the mixture is too thick, add a little of the reserved pasta water until you reach the desired consistency.

Serve the dish in bowls, garnished with fresh parsley and extra Parmesan cheese for a beautiful finish.