1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.

3. In a large skillet or saucepan over medium heat, melt the butter and cook the garlic for about 30 seconds until fragrant.

4. Stir in the heavy cream and cream cheese, whisking until smooth and creamy.

5. Add the Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the sauce thickens slightly.

6. Fold the cooked chicken into the sauce, then add the drained pasta and stir until everything is well coated.

7. Transfer the mixture to the prepared baking dish and spread it into an even layer.

8. Sprinkle the mozzarella evenly over the top, then add a little extra Parmesan if desired.

9. Bake for 20 to 25 minutes, until hot and bubbly and the cheese is fully melted.

10. Broil for 1 to 2 minutes at the end if you want a more golden mozzarella crust.

11. Let the bake rest for 5 to 10 minutes, then finish with chopped parsley and serve warm.