Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 1 pound of diced chicken breasts seasoned with Cajun seasoning. Sear the chicken for about 5–7 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, stir in 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of heavy cream and 1 cup of chicken broth, scraping the bottom of the skillet.

In a large pot, bring salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve ½ cup of pasta water before draining.

Return the cooked rotini to the skillet with the creamy sauce. Toss gently to coat. If too thick, add reserved pasta water. Fold in the cooked chicken and heat through for another minute.

Taste and adjust seasonings. Serve hot topped with fresh parsley.