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

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

In the same skillet, reduce heat to medium. Melt 1 tablespoon of butter and sauté 4 cloves of minced garlic for 1 minute. Pour in 1/2 cup of chicken broth and 1 cup of heavy cream, stirring gently. Simmer, then stir in mozzarella, parmesan, and cheddar cheese until smooth.

Return the cooked rotini and browned chicken to the skillet and toss gently in the sauce. Simmer for an additional 2–3 minutes until heated through and sauce thickens slightly.

Remove from heat and garnish with chopped parsley. Serve hot, optionally adding more cheese on top.