1. Pat chicken breasts dry and slice or pound evenly. Coat with Cajun seasoning and press it in well.

2. Bring a large pot of salted water to a boil. Add rotini and cook 1–2 minutes less than package instructions. Reserve ½ cup pasta water, then drain and set aside.

3. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and let it rest, then slice into strips.

4. In the same skillet, reduce heat to medium. Add butter and sauté minced garlic for 1 minute until fragrant.

5. Pour in heavy cream and simmer for 2–3 minutes, stirring. Gradually whisk in mozzarella and Parmesan cheese until sauce is smooth and thick.

6. Season sauce with salt, black pepper, and red pepper flakes if desired. Adjust to taste.

7. Add cooked rotini to the sauce, tossing to coat evenly. Fold in sliced Cajun chicken and heat through.

8. Top with extra cheese, cover for 1–2 minutes to melt, and garnish with fresh herbs or a squeeze of lemon. Serve hot.