Bring a large pot of salted water to a boil over high heat. Once boiling, add the rotini pasta and cook for 8–10 minutes until al dente, stirring occasionally. Drain the pasta in a colander and set aside.

In a sizable skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook the chicken for 6–7 minutes on each side until golden brown and cooked through, then remove and let it rest.

In the same skillet, reduce heat to medium-low and add 2 tablespoons of butter. Once melted, add minced garlic and sauté for 1 minute. Pour in 1 cup of chicken broth and 1 cup of heavy cream, and bring to a gentle simmer for 2–3 minutes until slightly thickened.

Gradually stir in 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and 1 cup of cheddar cheese into the simmering sauce, mixing until the cheeses are completely melted and the sauce is smooth.

Return the cooked rotini pasta and sliced chicken to the skillet, tossing gently to coat everything in the creamy sauce. Let it simmer for an additional 2–3 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve hot, enjoying with garlic bread or a salad.