Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions until al dente, typically 8–10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook chicken for 6–7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.

In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for about 1 minute. Pour in chicken broth and heavy cream, stirring to combine; bring to a gentle simmer.

Gradually stir in mozzarella, Parmesan, and cheddar cheese, allowing each to melt into the sauce. Stir for 2–3 minutes until smooth and velvety.

Return the cooked rotini and sliced chicken to the skillet, tossing gently to coat in the sauce. Simmer for 2–3 minutes until heated through.

Garnish with fresh parsley and serve hot, accompanied by extra cheese if desired.