Preheat convection oven to 375 degrees Fahrenheit (190 degrees Celsius).

Cook penne pasta in boiling salted water for 2 minutes less than the package directions for al dente, then drain.

In a heavy-bottomed saucepan, melt butter over medium heat and sauté minced garlic for 60 seconds.

Slowly whisk in heavy cream and bring to a simmer for 3 to 5 minutes until slightly thickened.

Remove sauce from heat and whisk in Parmesan cheese until fully emulsified.

Combine cooked pasta, diced chicken, and the cream sauce in a large mixing bowl, stirring until uniform.

Transfer the mixture into a 9x13 inch baking dish.

Distribute shredded mozzarella cheese evenly over the surface.

Bake for 20 minutes or until the cheese is melted and begins to brown around the edges.

Remove from oven and rest for 5 minutes; garnish with chopped parsley before service.