Preheat your oven to 350°F.

Boil a large pot of water and add the penne pasta. Cook it following the instructions on the package until it’s al dente. Drain the pasta, cool it under cold water, and set it aside.

In a medium saucepan, melt the butter with the heavy whipping cream and cream cheese over medium-high heat, stirring constantly until the mixture is smooth.

Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Keep stirring until everything is combined, and bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese and let it simmer for an additional 3-5 minutes to thicken.

Return the drained pasta to the pot and pour the creamy Alfredo sauce over it. Add the cooked chicken and stir everything together until well coated.

Take a 9x13-inch baking dish and layer half of the pasta mixture evenly. Sprinkle 1 cup of mozzarella cheese on top, add the rest of the pasta mixture, and finish with the remaining mozzarella and the ¼ cup of Parmesan cheese.

Bake in the preheated oven for about 20-25 minutes, or until the top is golden, bubbly, and delicious!

Enjoy this scrumptious bake with a side salad or garlic bread for a delightful meal!