In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.

In a skillet, heat a splash of oil over medium heat. Add the cubed chicken and season with garlic powder, onion powder, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is no longer pink.

Reduce the heat to low and add the cream of chicken soup, chicken broth, and Velveeta cheese to the skillet. Stir continuously until the cheese is melted and the sauce is creamy, taking around 5 minutes.

Stir in the drained pasta, making sure every piece is coated in the luscious sauce. Allow it to heat through for an additional 2-3 minutes.

Once heated, remove from the heat and garnish with chopped fresh parsley for a burst of color. Serve immediately for the best texture and flavor.