1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Reserve ½ cup pasta water, drain, and set aside.

2. Pat chicken breasts dry. Rub both sides generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side, or until golden and cooked through (165°F). Transfer to a plate to rest.

3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

4. Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan until melted and smooth. Adjust consistency with reserved pasta water if needed.

5. Toss cooked pasta in the sauce until coated.

6. Slice chicken and place on top of pasta. Garnish with chopped parsley. Serve hot.