1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with Cajun seasoning, salt, and pepper, and cook until golden brown, about 5-7 minutes.
3. Add the minced garlic and diced red bell pepper to the skillet. Sauté for 2-3 minutes until the garlic is fragrant and the peppers have softened slightly.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let the mixture bubble gently for 5 minutes, allowing it to thicken.
5. Add the cooked pasta to the skillet, stirring to coat the rotini in the sauce. Sprinkle the shredded cheddar cheese over the top and cover with a lid to let the cheese melt, about 3 minutes.
6. Once the cheese is fully melted and bubbly, give it a final stir. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.

Don’t rush the cheese melting process—it’s the secret to that perfect gooey finish that everyone loves!