Made this 5 times this last month! So good!

1. Preheat your oven to 375°F (190°C).

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

3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to avoid scalding.

5. Gradually add 1 1/2 cups of shredded mozzarella cheese and the Parmesan cheese to the cream mixture, stirring continuously until the cheeses are completely melted and the sauce is smooth.

6. Season the sauce with salt, pepper, and Italian seasoning. Adjust to taste.

7. Combine the cooked pasta and shredded chicken in a large mixing bowl. Pour the creamy cheese sauce over and mix well to ensure everything is evenly coated.

8. Transfer the pasta mixture into a greased 9×13 inch baking dish.

9. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.

10. Bake in the preheated oven for 20-25 minutes, or until the cheese on top is golden and bubbly.

11. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.

Feel free to switch up the proteins—shrimp or Italian sausage would be fantastic alternatives. For a healthier twist, substitute half of the heavy cream with Greek yogurt or a lighter cream option. You can also sneak in some vegetables like spinach or diced tomatoes to add more nutrients. For those who love a bit of heat, a pinch of red pepper flakes would add a nice kick.