Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, around 8-10 minutes. Drain and set aside.

Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Brown chicken for 6-7 minutes on each side until fully cooked. Remove and let rest before cutting into bite-sized pieces.

Make the Creamy Sauce: In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add 3 minced garlic cloves and sauté for 1 minute. Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring. Let simmer for 3-4 minutes until slightly thickened.

Add Cheese: Gradually mix in 1 cup each of shredded mozzarella, grated Parmesan, and shredded cheddar cheese until melted and smooth.

Combine Everything: Add the cooked rotini and cut-up chicken to the skillet, tossing to coat in the sauce. Simmer for 2-3 minutes.

Serve: Garnish with chopped parsley and additional cheese if desired. Serve immediately.