Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of rotini pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain the pasta and set aside.

Pat 2 large chicken breasts dry and rub them with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, pepper, and lemon juice. Heat a skillet over medium-high heat and sear the chicken for about 5-6 minutes per side until cooked through. Let rest and slice.

In the same skillet, lower the heat to medium and melt 4 tablespoons of unsalted butter. Add 2 minced garlic cloves, sautéing for 1-2 minutes. Pour in 1 cup of heavy cream and ½ cup of whole milk, heating gently, stirring occasionally.

Stir in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese until melted and smooth. Adjust seasoning if necessary.

Add the drained rotini pasta to the sauce and toss to coat evenly. Stir in chopped parsley.

Plate each serving, topping with sliced Cajun chicken. Garnish with parsley and additional Parmesan if desired. Serve hot.