Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1 cup of pasta water.

In a large skillet over medium-high heat, heat the olive oil. Add the chicken and season with Cajun seasoning. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden and cooked through. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and allow it to simmer, stirring often for about 3-5 minutes until slightly thickened.

Gradually stir in the shredded mozzarella cheese, allowing it to melt smoothly into the sauce. If it's too thick, you can pour in some reserved pasta water until the desired consistency is reached.

Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well combined, ensuring each piece of pasta is coated in the creamy sauce. Season with salt and pepper to taste.

Garnish with chopped parsley before serving.