Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook penne pasta according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown and cooked through. Remove and set aside.

In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.

Stir in heavy cream, milk, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a gentle simmer.

Add Parmesan cheese and stir until melted and smooth.

Mix in cooked pasta and cooked chicken until fully coated in the sauce.

Pour the mixture into the prepared baking dish. Sprinkle mozzarella cheese evenly over the top.

(Optional) Mix panko breadcrumbs with a tablespoon of melted butter and sprinkle on top for a crispy finish.

Bake for 20-25 minutes or until golden brown and bubbly.

Garnish with fresh parsley and serve warm.