Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook the pasta according to package directions until al dente. Drain and set aside.

In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring continuously. Bring to a gentle simmer.

Gradually stir in grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the sauce is smooth and thickened.

Add the shredded chicken and cooked pasta to the sauce, tossing to coat evenly. Pour the mixture into the prepared baking dish.

Sprinkle shredded mozzarella and cheddar cheese over the top. Bake for 20-25 minutes until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh parsley, and let cool for 5 minutes before serving.