In a large pot, bring salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once done, drain the pasta in a colander and set it aside.

Heat a large skillet over medium-high heat and drizzle in a tablespoon of olive oil. Season the boneless, skinless chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the chicken to the hot skillet and cook for about 6-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and let it rest while you prepare the sauce.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of chicken broth and ½ cup of heavy cream, bringing the mixture to a gentle simmer.

Reduce the heat to low and gradually stir in 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and ½ cup of shredded cheddar cheese. Continuously stir until the cheeses melt completely and the sauce becomes smooth and creamy.

Return the cooked chicken and drained rotini pasta to the skillet, gently tossing everything together in the luscious cheese sauce. Allow the mixture to simmer together for 2-3 minutes.

Once combined, remove the skillet from heat and garnish with freshly chopped parsley and additional cheese if desired. Serve hot.