Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for 5–6 minutes per side until fully cooked. Let it rest for a few minutes, then slice into bite-sized pieces.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.

Whisk in cream cheese until smooth. Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens. Adjust salt and pepper to taste.

Add the cooked pasta and sliced chicken to the Alfredo sauce. Mix well until everything is coated evenly.

Transfer the pasta mixture into a greased baking dish. Sprinkle mozzarella cheese evenly on top. Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh parsley if desired, and serve hot.