Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside, reserving about half a cup of the pasta water.

Step 2: Season the chicken strips evenly with Cajun seasoning, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant but not browned.

Step 4: Pour in the chicken broth and heavy cream, scraping the skillet’s bottom to loosen all the flavorful bits stuck there. Lower the heat to medium-low and stir in the cream cheese, mozzarella, and Parmesan. Stir constantly until all the cheese melts into a thick, creamy sauce. If it gets too thick, loosen it with some reserved pasta water, a tablespoon at a time.

Step 5: Add the cooked pasta and chicken back to the skillet. Toss gently to coat everything in the rich Alfredo sauce. Let it simmer together for 2 minutes so the flavors meld.

Step 6: Finish by sprinkling chopped parsley over the top, add extra mozzarella if you want that perfect cheese pull, and serve immediately.