Heat the olive oil in a pot and add the cubed chicken.

Season the chicken with salt and pepper to taste.

Add the minced garlic and cook until the chicken is browned.

Pour in the chicken broth, heavy cream, and penne pasta. Bring to a boil.

Cover the pot, reduce the heat, and let it simmer for 15-20 minutes.

Turn off the heat and mix in 1 ½ cups of parmesan cheese.

Pour half of the pasta mixture into a greased 11×7 inch or 9×13 inch baking dish.

Evenly sprinkle 1 cup of mozzarella cheese over the pasta.

Add the remaining pasta on top, then sprinkle with another cup of mozzarella and ½ cup of parmesan.

Broil in the oven for 10-15 minutes, until the cheese is golden brown.

Remove from the oven and garnish with fresh chopped parsley.