1. Prepare the Pasta:

• Preheat your oven to 375°F (190°C).
• Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Make the Garlic Cream Sauce:

• Heat olive oil or butter in a large saucepan over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Stir in the flour and cook for 1-2 minutes to create a roux.
• Gradually add the milk and cream, whisking constantly to prevent lumps.
• Cook until the sauce thickens, about 3-4 minutes.
• Add 1 cup of Parmesan cheese and season with salt, pepper, and Italian seasoning, stirring until the cheese melts.

3. Combine and Assemble:

• In a large mixing bowl, combine the cooked pasta, shredded chicken, and garlic cream sauce. Mix until well coated.
• Transfer the mixture to a greased 9×13-inch baking dish.
• Sprinkle the mozzarella cheese and remaining Parmesan cheese evenly on top.

4. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• For a golden crust, broil for an additional 2-3 minutes.

5. Garnish and Serve:

• Remove from the oven and let cool for 5 minutes.
• Garnish with fresh parsley and serve warm.