Put a large pot of salted water on to boil.

Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, and cook for 1 minute while stirring continuously.

Add the heavy whipping cream and simmer until slightly thickened. Do not boil.

While the whipping cream is reducing, cook the pasta al dente and drain well.

Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese little by little until smooth and creamy.

Add the cream cheese to the sauce and cook until it melts, stirring frequently.

In a greased 9x13 inch casserole dish, stir together the cooked cavatappi, Alfredo sauce, and cooked chicken. Spread evenly in the dish.

Top with the mozzarella cheese and the remaining Parmesan cheese.

Bake at 350 degrees Fahrenheit uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through.

Sprinkle with chopped fresh parsley before serving.