Prepare the Chicken: In a medium bowl, whisk together all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and oregano. Cut chicken into cubes, toss with the spice mixture until coated.

Sear the Chicken: Heat oil in a skillet over medium-high heat. Add chicken cubes in a single layer and fry for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.

Sauté the Aromatics: In the same skillet, add chopped onions and sauté for 3–5 minutes until soft and translucent.

Add Garlic and Peppers: Stir in minced garlic and chopped bell peppers, cooking for another 3–5 minutes until peppers are tender-crisp.

Build the Sauce: Add diced tomatoes, chicken broth, and heavy cream, stirring to combine. Let simmer for about 10 minutes.

Cook the Rotini: In a large pot, boil salted water, add rotini and cook according to package instructions until al dente.

Combine Pasta and Sauce: Drain the pasta and add it to the skillet, gently tossing to coat in the sauce.

Finish with Chicken and Parsley: Return the chicken to the skillet, sprinkle with parsley, mix gently, and heat through.