Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

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

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the flour and cook for 1-2 minutes, forming a roux.

Gradually whisk in the heavy cream and chicken broth, cooking until the sauce thickens.

Add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.

Mix the cooked pasta and shredded chicken into the sauce, ensuring everything is well coated.

Pour the pasta and chicken mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Prep Time: 20 minutes