Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a rapid boil. Add the penne pasta and cook for 8-10 minutes until it reaches al dente texture. Drain and set aside.

Shred your cooked chicken if not using rotisserie chicken.

For a homemade Alfredo sauce, whisk together heavy cream, butter, minced garlic, and grated Parmesan cheese in a medium saucepan over low heat until thickened.

In a mixing bowl, add cooked penne, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well.

Transfer the mixture into a greased 9x13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.

Bake for 25-30 minutes until the cheese is bubbly and golden brown.

Let it cool for 5-10 minutes before serving. Sprinkle with chopped parsley before serving.