Prepare the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Chicken: In a large skillet over medium heat, melt butter. Add diced chicken, salt, black pepper, and Italian seasoning. Cook for 5-7 minutes until the chicken is golden brown and fully cooked. Add the minced garlic and cook for another 30 seconds until fragrant.

Make the Sauce: Pour in the heavy cream and chicken broth, stirring well. Slowly add Parmesan cheese, stirring until melted and smooth. Let the sauce simmer for 2-3 minutes until thickened.

Assemble the Bake: Preheat oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, chicken, and creamy sauce. Stir in half of the mozzarella cheese and mix well. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese and red pepper flakes on top.

Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes.

Serve: Garnish with crumbled bacon (if using) and fresh parsley. Serve warm and enjoy.