In a large pot, bring salted water to a boil. Cook penne until al dente, about 9–11 minutes. Drain and reserve 1/2 cup of the pasta water.

In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.

Add the sliced chicken to the skillet, and season generously with garlic powder, salt, and pepper. Sear for 3–4 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, melt an additional tablespoon of butter, then add the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, stirring to deglaze the pan.

If you opted for cream cheese, whisk it in now until smooth. Stir in the Parmesan cheese (and mozzarella if using) until the sauce thickens.

Toss the cooked penne into the skillet and mix until the pasta is well-coated in the creamy sauce.

Add the cooked chicken back to the pan, stirring to distribute evenly.

If your sauce is too thick, loosen it with a splash of reserved pasta water.

To give it a final flourish, sprinkle with extra Parmesan and fresh parsley.

Serve hot alongside garlic bread or a crisp salad for a complete meal.