1. Cut the chicken into bite-sized pieces and season with Cajun seasoning, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 6–8 minutes. Remove and set aside.

3. Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

4. In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.

5. Reduce heat to medium and pour in the heavy cream. Let it simmer until slightly thickened.

6. Stir in the Parmesan cheese and continue stirring until the sauce is smooth and creamy.

7. Add the cooked pasta into the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed.

8. Return the chicken to the skillet and stir to combine. Let everything heat through for 1–2 minutes.

9. Garnish with chopped parsley if using, then serve hot with extra Parmesan if desired.