Preheat your oven to 375°F (190°C).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Reduce the heat to low and add the heavy cream and chicken broth to the skillet. Stir to combine, then add the Parmesan cheese and mix until melted and creamy.

Add the cooked pasta to the skillet and toss until well coated.

Transfer the pasta mixture to a greased 9x13 inch baking dish. Top with shredded mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.