Preheat oven to 400°F (200°C).

Season chicken breasts with garlic powder, salt, and pepper.

Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.

Transfer seared chicken to a baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.

While chicken bakes, prepare pasta: Cook penne according to package directions until al dente. Drain and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute.

Stir in heavy cream and bring to a simmer, then add grated Parmesan cheese. Stir until sauce thickens.

Season with salt, pepper, Italian seasoning, and red pepper flakes if using.

Add pasta to the skillet and toss to coat in the garlic parmesan sauce.

Transfer pasta mixture to a large baking dish (or the one with the chicken if large enough). Top with sliced chicken and sprinkle mozzarella cheese over the top, if using.

Bake uncovered for an additional 10–15 minutes, until cheese is melted and bubbly.

Garnish with fresh parsley before serving.