Bring a large pot of salted water to a boil and cook rotini pasta according to package directions until al dente.

While pasta cooks, season chicken cubes with salt, pepper, and oregano.

Heat olive oil in a large skillet over medium-high heat.

Add chicken to the skillet and sear for 5-7 minutes until golden brown and cooked through, then remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.

Whisk in heavy cream and bring to a gentle simmer for 3 minutes.

Reduce heat to low and stir in parmesan cheese until melted and sauce has thickened.

Add the cooked pasta and chicken back into the skillet, tossing to coat thoroughly, adding reserved pasta water if the sauce is too thick.