Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain and set aside.

Pat the chicken dry and cut into bite-sized pieces. Toss the pieces with Cajun seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–7 minutes. Transfer the chicken to a plate and reserve any pan juices.

Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté briefly, about 1 minute, until fragrant but not browned.

Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift any browned bits. Bring the mixture to a gentle simmer.

Stir in the mozzarella, grated Parmesan, and cheddar, stirring continuously until the cheeses melt and the sauce becomes smooth and creamy.

Return the cooked rotini and the chicken to the skillet. Toss everything together until the pasta and chicken are fully coated in the cheesy Cajun garlic sauce.

Let the skillet simmer for 2–3 minutes to thicken the sauce and allow flavors to meld. Taste and adjust seasoning if needed.

Remove from heat, sprinkle with chopped parsley, top with extra cheese if desired, and serve hot.