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Heat a large skillet over medium heat. Add olive oil.
Toss the chicken chunks with Cajun seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
Sauté the seasoned chicken in the skillet for about 5-7 minutes, turning occasionally, until fully cooked and golden brown. Transfer cooked chicken to a plate and set aside.
In the same skillet, melt the butter. Add minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth. Stir well, scraping up any bits from the bottom of the skillet.
Bring the cream mixture to a gentle simmer, then add the mozzarella, Parmesan, and cheddar cheeses. Stir until the cheese is fully melted and the sauce is smooth.
Meanwhile, cook the rotini pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain the pasta.
Add cooked pasta to the skillet, gently tossing to coat with the sauce. If the sauce is too thick, use some reserved pasta water to reach the desired consistency.
Return the chicken to the skillet, combining with the cheesy pasta. Stir until everything is heated through.
Taste and adjust seasonings as needed. Sprinkle with fresh chopped parsley before serving.