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Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain well, reserving ¼ cup of pasta water for later.
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook for 8-10 minutes, or until golden brown and cooked through. Remove and set aside.
In the same skillet, melt the butter over medium-low heat. Add minced garlic and sauté for about 1 minute, or until fragrant and golden.
Stir in Italian seasoning, then pour in the heavy cream. Blend well, then add softened cream cheese, stirring until smooth and creamy.
Gradually mix in shredded mozzarella and Parmesan cheese, stirring continuously until melted and the sauce is luxuriously creamy.
Return the sautéed chicken to the skillet, then add the cooked pasta. Toss everything together, adding reserved pasta water until the sauce reaches your desired thickness.
Dish out the penne into bowls, garnishing each serving with fresh parsley for a pop of color and flavor.