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Cook the pasta – Boil salted water, cook Banza chickpea rotini for 7-9 minutes, reserve ½ cup pasta water, drain, and set aside.
Make the roux – In a skillet over medium heat, melt butter, whisk in flour, and cook for 1-2 minutes.
Add milk – Slowly whisk in 2% milk, stirring constantly until smooth and slightly thickened (2-3 minutes).
Melt the cheese – Lower heat, add Parmesan & cheddar, and stir until fully melted. Thin with reserved pasta water or milk if needed.
Season & combine – Add salt, drained pasta, and toss to coat.
Add protein – Stir in grilled chicken and let everything heat through (1-2 minutes).
Serve & enjoy – Top with extra Parmesan and red pepper flakes if desired.