Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, typically 8-10 minutes. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with Cajun seasoning, salt, and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet.

In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add 2 cloves of minced garlic and sauté for about 1 minute. Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Simmer gently for 3-4 minutes.

Stir in 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, and ½ cup of shredded cheddar cheese. Stir until cheeses melt completely.

Return the cooked rotini and chicken to the skillet, tossing to coat everything in the sauce. Let simmer for an additional 2-3 minutes.

Remove from heat and garnish with fresh parsley. Serve hot, with extra cheese if desired.