Begin by cooking the rotini pasta. In a large pot of boiling salted water, add the rotini and cook according to package instructions until al dente. Once done, drain and set aside.

In a large skillet over medium heat, melt the garlic butter. Add the cubed chicken breasts to the skillet, seasoning them with Italian seasoning. Cook for about 6-8 minutes until the chicken is golden brown and cooked through, stirring occasionally.

Once the chicken is cooked, pour in the chicken broth. Allow it to simmer for 2-3 minutes to create a flavorful base for the sauce.

Lower the heat, and gradually stir in the grated Parmesan cheese. Let it melt, creating a creamy sauce.

Mix in the shredded mozzarella cheese, stirring until well combined and bubbly.

Add the cooked rotini pasta to the skillet, tossing everything together until the pasta is fully coated in the rich cheese sauce.

Serve immediately, garnished with extra Parmesan if desired.