1. Pat chicken breasts dry and cut into bite-sized chunks. Season with Cajun seasoning, salt, and black pepper.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 6–8 minutes. Remove and set aside.

3. In a medium saucepan, bring salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain and reserve 1/4 cup of pasta water.

4. In the same skillet used for the chicken, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

5. Pour in heavy cream and bring to a low simmer. Stir in parmesan cheese gradually, allowing it to melt and thicken the sauce.

6. Add cooked rotini to the sauce and toss to coat. If the sauce is too thick, stir in reserved pasta water a little at a time.

7. Return chicken to the skillet and combine everything. Simmer for another 2 minutes to meld the flavors.

8. Garnish with chopped parsley, serve immediately.