Preparation Steps

• Preheat oven to 375°F. Grease a 9x13 inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Cook penne until very al dente (about 2 minutes less than package directions). Drain and set aside.
• Season chicken with 0.5 tsp salt and 0.5 tsp black pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until just cooked through and lightly browned, 5 to 7 minutes. Transfer to a plate.
• Reduce heat to medium. In the same skillet, melt butter. Add garlic and cook until fragrant, about 0.5 minute. Sprinkle in flour and whisk for 1 minute to form a paste.
• Gradually whisk in heavy cream and chicken broth until smooth. Add cream cheese and whisk until melted and creamy. Simmer 3 to 4 minutes until slightly thickened.
• Stir in 1 cup Parmesan until melted. Season sauce with remaining 1 tsp salt, 0.5 tsp pepper, red pepper flakes, and Italian seasoning to taste.
• In a large bowl, combine cooked penne, chicken, half of the mozzarella, and about 0.66 of the Alfredo sauce. Toss to coat, then spread into the prepared baking dish.
• Pour remaining sauce evenly over the pasta. Sprinkle with remaining mozzarella and 0.5 cup Parmesan.
• Bake until bubbly and lightly golden on top, 15 to 20 minutes. Broil 1 to 2 minutes if you want extra color, watching closely.
• Rest 5 minutes. Garnish with chopped parsley and serve warm.