1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.

3. Add the remaining 2 tablespoons of butter to the skillet and sauté the minced garlic until fragrant, about 1 minute.

4. Lower the heat, add cream cheese, and stir until melted and smooth.

5. Stir in the heavy cream, then add mozzarella and Parmesan, whisking until fully melted into a creamy sauce.

6. Return chicken to the skillet and stir to coat with the sauce. Add cooked pasta and toss well. Add reserved pasta water if needed to loosen the sauce.

7. Serve hot, garnished with chopped parsley.