Cook the rotini pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken, garlic powder, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Reduce the heat to low and add the heavy cream to the skillet with the cooked chicken. Stir to combine.

Add the cubed Velveeta cheese to the skillet, stirring until melted and creamy.

Stir in the grated Parmesan cheese until fully incorporated.

Add the cooked rotini pasta to the skillet and toss everything together until the pasta is well coated with the sauce.

Remove from heat, garnish with chopped parsley if desired, and serve immediately.