Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through, then rest on a cutting board.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and heavy cream, bring to a simmer, and cook for 2-3 minutes. Gradually stir in the cheeses until melted into a creamy sauce.

Return the cooked rotini and chicken to the skillet with the cheese sauce. Toss until coated and simmer for an additional 2-3 minutes on low heat.

Remove from heat. Garnish with freshly chopped parsley and serve immediately with a side of garlic bread or fresh green salad.