1. Bring a large pot of salted water to a boil, then add the rotini pasta and cook until al dente, about 8-10 minutes. Reserve some pasta water before draining.

2. In a large skillet, heat olive oil over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper, then sauté until browned and cooked through, about 6-7 minutes. Transfer to a plate and set aside.

3. Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for about 1 minute. Pour in chicken broth and heavy cream, bringing to a gentle simmer. Gradually stir in mozzarella, Parmesan, and cheddar cheeses until smooth. If too thick, add reserved pasta water.

4. Return sautéed chicken to the skillet, add drained rotini, and toss until coated in the sauce. Allow flavors to meld for a couple of minutes, then remove from heat. Sprinkle with fresh parsley before serving.