1. Cut the chicken breasts into bite-sized pieces. Toss with Cajun seasoning, olive oil, salt, and pepper until evenly coated.

2. Heat a skillet over medium-high heat. Sear the chicken pieces for 5–7 minutes, turning occasionally, until cooked through and browned. Remove from heat and set aside.

3. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water.

4. In the same skillet (wipe clean if needed), melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

5. Pour in the heavy cream and whisk continuously. Let it simmer gently for 3–4 minutes.

6. Stir in the Parmesan cheese and whisk until smooth and creamy. Add reserved pasta water if needed to loosen the sauce.

7. Toss in the cooked pasta and stir to fully coat with the Alfredo sauce.

8. Plate the creamy pasta and top with Cajun chicken bites. Garnish with chopped fresh dill and extra Parmesan if desired. Serve immediately.