Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and set aside in the pot to keep warm.

In a large skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook chicken for 6-7 minutes on each side until golden brown and cooked through. Remove and rest.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1-2 minutes. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3-4 minutes.

Stir in mozzarella, Parmesan, and cheddar cheese until melted and smooth. Adjust seasoning with salt and pepper.

Slice the chicken and add back to the skillet along with the drained pasta. Toss until coated in the sauce and heat through for 2-3 minutes.

Remove from heat, garnish with fresh parsley, and serve hot. Enjoy!