Bring a large pot of generously salted water to a boil over high heat. Add the rotini pasta and cook for 8 to 10 minutes until al dente. Drain and set aside, reserving a small cup of pasta water.

Pat the chicken pieces dry with a paper towel. Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer without crowding and cook for 6 to 7 minutes, turning once, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove and set aside.

Reduce heat to medium. Add 1 tablespoon of butter to the same skillet and saute the minced garlic for 1 minute until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the heavy cream and stir gently to combine. Bring to a gentle simmer.

Stir in the mozzarella, Parmesan, and cheddar cheese one handful at a time, letting each addition melt fully before adding the next, until the sauce is smooth and creamy.

Return the cooked rotini and browned chicken to the skillet. Toss gently to coat in the sauce and simmer for 2 to 3 minutes until the sauce thickens slightly and everything is heated through. Taste and adjust seasoning.

Remove from heat, garnish with fresh parsley, and serve immediately. Add extra cheese on top if desired.