1. Preheat the oven to 375°F and 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, melt the butter over medium heat.

4. Add the minced garlic and cook for about 30 seconds until fragrant.

5. Pour in the heavy cream and add the softened cream cheese. Whisk until smooth.

6. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until the sauce is creamy and combined.

7. Add the cooked chicken and drained pasta to the sauce and stir until everything is evenly coated.

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

9. Sprinkle the mozzarella cheese evenly over the top.

10. Bake for 20 to 25 minutes until hot and bubbly.

11. Broil for 1 to 2 minutes if you want a deeper golden mozzarella crust.

12. Let the casserole rest for 5 to 10 minutes, then garnish with fresh parsley and serve.