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Cook Pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente. Reserve ½ cup pasta water, then drain and set aside.
Season & Cook Chicken: Toss chicken with olive oil, garlic powder, Italian seasoning, salt and pepper. Heat a large skillet over medium-high heat. Add butter and cook chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
Sauté Garlic: In the same skillet, reduce heat to medium. Melt butter and add garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn.
Make the Sauce: Pour in heavy cream and chicken broth. Bring to a gentle simmer. Stir in cream cheese until melted and smooth. Add Parmesan, mozzarella, Italian seasoning, crushed red pepper (if using), salt and black pepper. Simmer 3-4 minutes until thickened and creamy.
Combine: Add the cooked pasta and chicken to the skillet. Toss everything in the creamy garlic Parmesan sauce. Add reserved pasta water a little at a time if needed to reach your desired consistency.
Finish & Serve: Top with chopped parsley, extra Parmesan, cracked black pepper, and garlic butter drizzle (optional).