Preheat the oven to 350 degrees Fahrenheit. Cook the 16 ounces uncooked penne pasta according to package directions. Drain, rinse, and set it aside.

In a medium saucepan, over medium-high heat, add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook until melted. Add the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to whisk until smooth.

Add the 1 cup grated parmesan cheese. Bring the sauce to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Add the cooked pasta back to the pot and pour the Alfredo Sauce over it. Then add in the 2 cups cooked chicken, and stir everything together.

Add HALF of the pasta mixture to a 9x13 baking dish and top with HALF of the 2 cups mozzarella. Then, add the rest of the pasta mixture to the dish and top with the remaining mozzarella and ¼ cup parmesan.

Bake for 20-30 minutes until the cheese is golden and bubbly. Remove the dish from the oven and let it rest for 5 minutes before serving.