Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Once done, drain the pasta in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the boneless, skinless chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 6–7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in ½ cup of chicken broth and 1 cup of heavy cream, stirring to combine. Bring this mixture to a gentle simmer.

Gradually stir in 1 cup of shredded mozzarella cheese, ½ cup of grated parmesan, and ½ cup of shredded cheddar cheese. Keep stirring until the cheeses are fully melted and the sauce is smooth and creamy in texture.

Return the cooked chicken and the drained rotini to the skillet with the creamy sauce. Toss gently to combine everything, ensuring the pasta is well coated with the rich sauce. Allow the mixture to simmer for another 2–3 minutes.

Remove the skillet from heat and garnish your Cheesy Cajun Garlic Chicken Rotini Skillet with freshly chopped parsley and extra cheese if desired. Serve hot and enjoy.