In a large pot, bring water to a rolling boil, then add a pinch of salt. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes until browned and cooked through. Remove and set aside.

In the skillet, reduce heat and add 2 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté until fragrant. Pour in 1 cup of chicken broth and 1 cup of heavy cream, simmer until thickened.

Stir in 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded cheddar cheese until melted and creamy.

Add the cooked rotini and chicken to the skillet, tossing to combine. Simmer for 2-3 minutes, stirring occasionally.

Remove from heat and garnish with freshly chopped parsley. Serve hot.