1. Bring a large pot of salted water to a boil and cook rotini until just al dente; reserve 1/2 cup pasta water, then drain.

2. Pat chicken dry and season with salt and black pepper.

3. Heat olive oil in a large skillet over medium-high; add chicken and sear until golden and cooked through, 5 to 7 minutes.

4. Reduce heat to medium; add 2 tbsp butter, minced garlic, and buffalo sauce. Toss to coat the chicken; transfer chicken and juices to a bowl.

5. In the same skillet, pour in heavy cream; whisk in Parmesan, ranch seasoning, and Cajun seasoning. Simmer gently, 3 to 4 minutes, until creamy.

6. Stir in 1 to 3 tbsp reserved pasta water to loosen as needed; taste and adjust seasoning.

7. Add drained rotini and 2 tbsp butter; toss until every twist is glossy and coated.

8. Return buffalo garlic chicken to the skillet with any juices; toss.

9. Finish with parsley and optional lemon juice for brightness.

10. Serve hot with extra Parmesan if you like.