Bring a large pot of salted water to a boil and cook rotini according to package directions until al dente, about 8-10 minutes. Drain and set aside.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken chunks evenly with Cajun seasoning, garlic powder, onion powder, salt, and pepper.

Add seasoned chicken to the hot skillet and cook for 6-7 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.

Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.

Pour in chicken broth and heavy cream, bringing mixture to a gentle simmer while stirring constantly.

Add cheeses one handful at a time, whisking continuously until each addition melts completely before adding more. This prevents the sauce from breaking.

Return cooked chicken and pasta to the skillet, tossing everything together until evenly coated with the creamy Cajun sauce.

Simmer for 2-3 minutes to allow flavors to meld, then garnish with fresh parsley and serve immediately.