1. Season chicken breasts with salt and pepper.

2. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear chicken on both sides until golden and cooked through. Remove from skillet and set aside.

3. Lower heat, add remaining butter and garlic. Sauté garlic until fragrant, about 1 minute.

4. Add chicken broth to deglaze the pan and let simmer for 2-3 minutes.

5. Pour in the heavy cream and stir.

6. Whisk in parmesan cheese and Italian seasoning. Stir until smooth and slightly thickened.

7. Meanwhile, cook penne pasta in salted boiling water until al dente. Drain and set aside.

8. Return chicken to the skillet, nestle into the sauce.

9. Add the cooked pasta and gently stir to coat in sauce.

10. Sprinkle mozzarella cheese over the top, cover, and let melt for 2-3 minutes.

11. Garnish with chopped fresh parsley if desired. Serve hot.