Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rotini pasta and cook for about 8–10 minutes, or until al dente. Drain the pasta and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning and sauté for 6–7 minutes on each side, until cooked through. Remove and slice into bite-sized pieces.

In the same skillet, melt butter. Add minced garlic and sauté for 1 minute. Pour in chicken broth and heavy cream, bringing to a simmer. Gradually stir in mozzarella, Parmesan, and cheddar cheeses until melted.

Once the sauce is smooth, return the chicken and cooked rotini to the skillet, tossing gently to coat. Simmer for an additional 2-3 minutes to meld flavors.

Remove from heat and taste for seasoning, adding salt and pepper as necessary. Serve hot, garnished with parsley and extra cheese if desired.