1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 0.5 cup pasta water, then drain.

2. Pat the chicken dry and season all over with 0.5 teaspoon salt and the black pepper.

3. Heat the olive oil in a large skillet over medium high. Sear chicken 4 to 6 minutes per side until golden and cooked through to 165°F. Transfer to a board and rest 5 minutes, then slice.

4. Reduce heat to medium. Add the butter to the same skillet. Once melted, stir in the minced garlic and cook 30 seconds until fragrant.

5. Pour in the heavy cream and the remaining 0.5 teaspoon salt. Bring to a gentle simmer, then whisk in the parmesan a handful at a time until smooth and creamy.

6. Add the drained penne and mozzarella to the skillet, tossing until the cheese melts and the pasta is coated. If the sauce is too thick, loosen with a splash of reserved pasta water.

7. Nestle the sliced chicken into the pasta and warm through for 1 minute.

8. Finish with chopped parsley. Taste and adjust seasoning, then serve hot.