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Preheat your oven to 375°F.
Mix the chicken, salt, pepper and Italian seasoning in a medium size bowl.
Heat olive oil in a large, oven safe skillet and cook the chicken for 6-8 minutes, stirring occasionally, until each piece of chicken is a golden-brown. Remove the pieces of chicken and set them aside.
For the alfredo sauce, melt the butter in the same pan and scrape up any chicken pieces stuck to the bottom of the skillet. Then pour in the heavy cream and bring to a simmer for 5 minutes, whisking occasionally.
Add in the garlic and cook for an additional 30 seconds, or until it becomes fragrant. Then whisk in 1 ½ cups parmesan cheese until fully melted.
Next add in the cream cheese, ½ cup of mozzarella, salt and pepper to taste and stir to combine, then remove the skillet from the heat. Set aside.
Toss the cooked pasta into the alfredo sauce in the oven safe skillet. Add the cooked chicken and mix until each piece is coated in the creamy sauce. (If you don’t have an oven safe skillet, you can transfer the pasta to a casserole dish for baking.)
Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve with freshly chopped parsley, if desired.