Begin by bringing a large pot of salted water to a rolling boil. Cook the rotini according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.

In a bowl, season the chicken bites generously with Cajun seasoning, smoked paprika, crushed red pepper flakes, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes until it’s nicely browned and cooked through. Remove from the skillet and set aside.

Lower the heat to medium. Add butter and minced garlic to the same skillet and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring this mixture to a gentle simmer.

Stir in the grated Parmesan and mozzarella until the sauce becomes creamy and smooth.

Toss the cooked rotini into the sauce, ensuring every piece is coated. If the mixture seems too thick, add reserved pasta water gradually until desired consistency is achieved.

Add the smoky Cajun chicken bites back into the skillet and simmer for another 1-2 minutes to meld the flavors beautifully.

Serve hot, garnished with fresh parsley or green onions for a pop of color and flavor.