1. Cut the chicken breasts into bite-sized cubes.

2. In a bowl, toss chicken with Cajun seasoning, lemon juice, lemon zest, salt, and olive oil until evenly coated.

3. Heat a skillet over medium-high heat. Cook chicken for about 6–8 minutes until browned and cooked through. Remove and set aside covered.

4. In a pot of salted boiling water, cook rotini until al dente. Reserve ¼ cup of pasta water, then drain.

5. In the same skillet, reduce heat and add olive oil. Sauté garlic and herbs for 30 seconds.

6. Add heavy cream to the skillet. Simmer for 3–4 minutes until it thickens slightly.

7. Stir in Parmesan cheese until melted and smooth.

8. Add cooked pasta and reserved pasta water to the sauce. Toss to coat.

9. Plate pasta and top with chicken. Garnish with chopped parsley and extra Parmesan.