Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of rotini pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and set aside.

Sauté the Chicken: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of cubed chicken breast, seasoning with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes until browned and no longer pink.

Add the Sauce Ingredients: Stir in 1 can of Rotel diced tomatoes and 1 cup of heavy cream. Cook for 3-5 minutes until the mixture simmers and thickens slightly.

Combine the Pasta and Sauce: Add the cooked rotini pasta to the skillet and toss to coat with the sauce.

Melt the Cheese: Remove from heat, sprinkle 1 cup of shredded cheddar cheese over the pasta, cover to melt.

Serve and Enjoy: Ladle onto plates while warm. Garnish with additional cheese or herbs if desired.