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Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
Prepare the chicken breasts by seasoning both sides generously with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the heavy cream, stirring constantly. Allow it to simmer gently for 3-4 minutes so the sauce starts to thicken.
Stir in the grated Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
Slice the cooked chicken into strips or bite-sized pieces.
Add the drained rotini and sliced chicken back into the skillet. Toss everything gently to coat the pasta and chicken evenly in the creamy Parmesan sauce.
Remove from heat and garnish with chopped parsley for a fresh, vibrant finish.