Preheat oven to 375 degrees F. Coat a 13 x 9-inch baking dish with cooking spray and set aside.

Cook cavatappi pasta according to package directions until al dente, about 8 to 9 minutes. Drain but do not rinse.

Heat olive oil in a large skillet over medium-high heat. Add chopped onion and saute until almost tender, about 5 minutes.

Add chicken pieces and minced garlic to the skillet. Season with salt and pepper. Cook for about 8 minutes, stirring occasionally, until chicken is cooked through with no pink remaining.

Remove skillet from heat. Stir in cream of chicken soup, sour cream, half of the colby Jack, and all of the Parmesan until fully combined.

Fold in the cooked pasta until every piece is well coated in the cheesy sauce.

Spoon the mixture into the prepared baking dish. Spread evenly and sprinkle the remaining colby Jack cheese on top.

Bake at 375 degrees F for about 30 minutes until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden. Rest for 5 minutes before serving.