Just three easy steps and this chicken casserole is all kinds of no-fuss yummy

2 large chicken breasts, cut into 1-inch strips
Salt and pepper, to taste
1 jar (15 oz) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 pound penne pasta, cooked and drained
1 tablespoon parsley, chopped (for garnish)