Cook the penne pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through (about 6–7 minutes). Remove and set aside.

In the same skillet, melt butter and sauté the minced garlic for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly.

Add the cooked chicken back to the skillet, then toss in the cooked penne pasta. Stir until everything is coated in the creamy sauce.

Sprinkle with mozzarella (optional) and stir until melted and gooey.

Garnish with fresh parsley and serve hot!