Start by bringing a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Toss chicken chunks with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook chicken for 6–7 minutes until browned and fully cooked. Remove and set aside.

Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring gently. Bring to a simmer and add mozzarella, Parmesan, and cheddar cheese, mixing until smooth.

Return the drained rotini and cooked chicken to the skillet. Toss gently to coat everything in the sauce and let it simmer for 2–3 minutes over low heat, stirring occasionally.

Sprinkle chopped parsley over the dish for garnish. Serve hot and enjoy!