In a large pot, bring salted water to a rolling boil over medium-high heat. Add the rotini pasta and cook for about 8-10 minutes, or until al dente, stirring occasionally. Once done, drain the pasta and set it aside, reserving a little pasta water for later, if needed in the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the boneless, skinless chicken breasts, sprinkled with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Sauté for 6-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.

In the same skillet, reduce the heat to medium-low and melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Bring the mixture to a simmer, stirring occasionally, and let it cook for 3-4 minutes until slightly thickened.

Add the cooked rotini and sliced chicken back into the skillet with the sauce. Stir well to combine all ingredients, allowing the pasta to soak up the flavors. Let it simmer for another 2-3 minutes over low heat, until everything is heated through and the sauce is creamy.

Sprinkle in the shredded mozzarella, grated Parmesan, and shredded cheddar cheese into the skillet. Stir gently until all the cheese is melted and evenly coated over the pasta and chicken.

Remove the skillet from the heat and garnish with freshly chopped parsley. Serve the Cheesy Cajun Garlic Chicken Rotini Skillet hot, and enjoy!