Preheat your oven to 350°F (175°C). Fill a large pot with water and bring it to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, rinse under cold water, and set aside.

In a medium-sized saucepan over medium-high heat, combine the butter, heavy whipping cream, and cream cheese. Stir continuously until everything is fully melted and smooth. Incorporate the minced garlic, garlic powder, Italian seasoning, salt, and pepper into the mixture. Keep whisking until the sauce is well blended. Add the grated Parmesan cheese and bring the sauce to a gentle simmer. Let it cook for an additional 3-5 minutes, or until it begins to thicken.

Return the drained pasta to the pot. Pour the Alfredo sauce over the pasta, then add the cooked chicken. Mix thoroughly to ensure everything is evenly coated.

In a 9×13-inch baking dish, spread half of the pasta mixture evenly. Sprinkle 1 cup of the mozzarella cheese over the top. Layer the remaining pasta mixture over this, and top it with the rest of the mozzarella and the ¼ cup of Parmesan cheese. Place the dish in the preheated oven and bake for 20-30 minutes, or until the cheese on top is melted, golden, and bubbling.