In a saucepan, warm the olive oil over medium heat and add the cubed chicken.

Season the chicken with salt and pepper, then incorporate the minced garlic, cooking until the chicken is browned on all sides.

Add the chicken broth and heavy cream to the pot; stir in the uncooked penne pasta and bring the mixture to a boil.

Once boiling, reduce heat to a simmer, cover, and let it cook for about 15-20 minutes until the pasta is tender.

Turn off the heat and stir in 1 ½ cups of Parmesan cheese until fully melted and blended.

Spread half of the pasta mixture in a greased 11x7 inch or 9x13 inch baking dish.

Evenly sprinkle 1 cup of mozzarella cheese over this first layer.

Layer the remaining pasta mixture on top, followed by another cup of mozzarella and ½ cup of Parmesan cheese.

Broil the dish in the oven for 10-15 minutes until the cheese has reached a golden and crispy texture.

Remove from the oven and garnish with chopped fresh parsley before serving.