1. Cut chicken into bite-sized pieces and pat dry with a paper towel.

2. Toss chicken in Cajun seasoning until well coated.

3. Heat a skillet over medium-high heat. Add olive oil or butter, then cook chicken pieces for 3–4 minutes per side until golden and cooked through. Remove from skillet and set aside.

4. Bring a pot of salted water to boil. Add rotini pasta and cook until al dente. Drain and reserve 1/4 cup of the pasta water.

5. In the same skillet, lower heat to medium. Add a touch more butter or oil and sauté minced garlic for 30 seconds until fragrant.

6. Pour in heavy cream and stir. Slowly add grated parmesan cheese while stirring until the sauce is melted and smooth.

7. Add the cooked rotini to the sauce. Toss to coat, adding reserved pasta water as needed to loosen.

8. Return the chicken to the skillet or plate it beside the pasta. Garnish with chopped herbs. Serve hot and enjoy.