Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes on each side until golden brown.

Prepare the Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant. Pour in chicken broth and heavy cream, simmer until slightly thickened.

Add Cheese to Sauce: Gradually stir in mozzarella, Parmesan, and cheddar cheeses until melted and creamy. Adjust thickness with more broth if necessary.

Combine Everything: Slice cooked chicken and return it to the skillet. Add drained rotini and toss gently to coat in the sauce. Simmer for another 2-3 minutes.

Serve and Garnish: Transfer to serving dishes and finish with chopped parsley. Serve hot with additional cheese if desired.