Step 1: Bring a large pot of salted water to a boil. Cook the twisted pasta according to package directions until al dente. Be sure to reserve half a cup of the pasta water before draining the pasta. Set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set it aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.

Step 4: Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly.

Step 5: Add the Parmesan, mozzarella, and cheddar cheeses, stirring until everything melts into a smooth, creamy sauce. If you’re using garlic powder, add it now. Taste and adjust seasoning with salt and pepper.

Step 6: Return the cooked pasta and chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.

Step 7: Let the mixture simmer for 2 to 3 minutes so the flavors blend and the sauce thickens.

Step 8: Garnish with fresh parsley and serve immediately while warm and cheesy.