Begin by boiling a large pot of salted water over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Sauté for about 6–7 minutes until golden brown and cooked through, then remove from the skillet.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and gradually stir in mozzarella, Parmesan, and cheddar until smooth.

Add the cooked rotini and chicken back to the skillet. Toss gently to coat with the creamy sauce and simmer on low heat for 2–3 minutes until heated through.

Remove from heat and garnish with chopped parsley and extra cheese if desired. Serve hot.