Thoroughly pat the chicken breasts dry with paper towels to ensure a golden crust. Season both sides generously with salt, pepper, and the Italian seasoning blend.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the chicken in the pan and sear undisturbed for 6 minutes to develop a deep brown crust.

Flip the breasts and continue cooking for 5 to 6 minutes until the internal temperature reaches 165°F. Move the chicken to a clean plate and tent loosely with foil to keep warm.

Bring a large pot of salted water to a rolling boil and cook the rotini. Drain the pasta when it is just shy of al dente, as it will finish cooking in the hot sauce.

Reduce the skillet heat to medium and sauté the minced garlic in the remaining oil for 60 seconds. Pour in the heavy cream and bring the liquid to a very gentle simmer while scraping up browned bits.

Whisk in the freshly grated Parmesan and mozzarella cheese until the sauce is completely smooth and thickened. Taste and adjust the seasoning with extra salt or pepper if needed.

Fold the drained rotini into the skillet and toss until every spiral is coated in the creamy garlic sauce. Slice the rested chicken into thin strips and arrange them over the pasta before serving with fresh parsley.