In a large pot, bring salted water to a boil. Add the rotini pasta and cook until al dente, typically around 8-10 minutes. Drain the pasta and set aside.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Add the chicken and cook for 6-7 minutes until browned and cooked through, then remove from skillet.

In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter. Add minced garlic and sauté for about 1 minute. Pour in chicken broth and heavy cream, bringing to a gentle simmer.

Once the sauce is simmering, add mozzarella, Parmesan, and cheddar cheese, stirring until melted and creamy.

Return the chicken and rotini to the skillet, stirring to coat everything in the sauce. Simmer together for an additional 2-3 minutes.

Remove from heat, garnish with chopped parsley and serve hot.