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Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes depending on the package. Drain and set aside.
Heat the olive oil in a pan over medium heat. Add the sliced chicken and cook until golden and cooked through.
Add the minced garlic to the pan and cook for 30 seconds until fragrant. Stir in the diced tomatoes, heavy cream, chicken broth, Italian seasoning, salt, and black pepper. Let the sauce simmer for 3–4 minutes.
Add the cooked pasta to the sauce and toss until every piece is coated with creamy goodness.
Transfer the pasta and sauce mixture to a greased baking dish. Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Place the dish in a preheated oven at 375°F (190°C) and bake for 15–20 minutes.
Dish it out warm, ideally straight from the oven.