1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.

2. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, melt butter and add minced garlic. Sauté for 1–2 minutes until fragrant.

4. Lower the heat and pour in the heavy cream. Gradually add Velveeta cubes, stirring constantly until fully melted and smooth. Add mozzarella and stir until the sauce is silky.

5. Return the cooked chicken and rotini to the skillet. Stir everything gently until well coated in the cheese sauce.

6. Let the dish simmer on low for 2 minutes to warm through.

7. Garnish with parsley and a dash of black pepper. Serve hot.