Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions until al dente.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken, cook for 6-7 minutes per side until cooked through. Remove the chicken and let it rest.

In the same skillet, reduce heat to medium. Add butter, then stir in garlic and cook for 1 minute. Add chicken broth and heavy cream, simmer for 2-3 minutes until thickened.

Stir in mozzarella, Parmesan, and cheddar cheese until fully melted and incorporated into the sauce.

Return the chicken to the skillet, slice if desired. Add cooked rotini, tossing everything together in the creamy sauce. Simmer gently for another 2-3 minutes.

Remove from heat and garnish with fresh parsley. Optional: add extra shredded cheese on top. Serve hot.