1. Pat the chicken breasts dry and season them with Cajun seasoning, salt, and pepper on both sides.

2. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and let rest.

3. Boil rotini pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.

4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

5. Pour in the heavy cream, whisking constantly. Gradually add shredded mozzarella and continue whisking until fully melted and smooth. Use reserved pasta water to thin the sauce if needed.

6. Toss in the cooked rotini and stir to fully coat the pasta in the sauce. Let it simmer for 1–2 minutes.

7. Slice the rested chicken and serve over the pasta. Garnish with fresh parsley and an extra sprinkle of Cajun seasoning if desired.