Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to the package directions. Reserve about half a cup of the pasta water, then drain the pasta and set aside.

Step 2: In a mixing bowl, season the chicken strips with Cajun seasoning, garlic powder, salt, and freshly ground black pepper. Toss well to coat evenly.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook, turning occasionally, for about 5 to 6 minutes, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 4: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook for about one minute, stirring frequently, until fragrant but not browned.

Step 5: Pour in the chicken broth and heavy cream, stirring to combine and scraping up any flavorful bits from the bottom of the pan. Let the mixture come to a gentle simmer.

Step 6: Lower the heat and add the cream cheese, shredded mozzarella, and Parmesan cheese. Stir constantly until the cheeses melt fully into a smooth and creamy sauce. If the sauce feels too thick, loosen it up with a splash of the reserved pasta water.

Step 7: Add the cooked rotini and seared chicken back to the skillet. Toss everything gently to coat the pasta and chicken evenly in the sauce. Let the mixture simmer together for 2 minutes to marry the flavors.

Step 8: Sprinkle with chopped fresh parsley and, if you want, a little extra mozzarella on top for that cheesy finish. Serve immediately while warm.